Vegetable Omelette Baked in the Oven

1. 1 Eggspack 10 pcs ≈ $1.89 1 pcs
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 50 ml
3. 3 Broccoli (frozen)pack 400 g ≈ $1.80 40 g
4. 4 Carrots≈ $1.50 per kg 25 g
5. 5 Butterpack 180 g ≈ $1.60 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the broccoli³ and carrots⁴; break the broccoli into florets about 3 cm each, slice the carrots into rounds about 0.5 cm thick; grease a baking dish and preheat the oven to 180°C; choose a dish about 20×30 cm.

2. Beat the eggs¹ with milk² until smooth and season to taste.

3. Spread the broccoli³ and carrot⁴ on the bottom of the dish, pour over the egg-milk² mixture and distribute evenly.

4. Place the dish in the oven and bake at 180°C for about 15 minutes, until the edges are golden, the center sets, and a light golden crust forms on top.

5. Check for doneness with a toothpick—it should come out dry from the center, the dish should have risen and hold its shape.

6. Remove the dish from the oven, let it rest for 5 minutes, slice into portions and serve warm.

7. Tip: you can prep the vegetables ahead and make the egg-milk² mixture a day in advance; store the finished dish in the fridge and reheat in the oven at 150°C for 5–7 minutes.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.