Vegetable omelette baked in the oven

1. 1 Eggspaquete 10 unidades ≈ $1.89 1 unidades
2. 2 Milk 2.5%paquete 930 ml ≈ $0.91 50 ml
3. 3 Broccoli (frozen)paquete 400 g ≈ $1.80 40 g
4. 4 Carrots≈ $1.50 por kg 25 g
5. 5 Butterpaquete 180 g ≈ $1.60 3 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Preparation: wash the broccoli³ and carrots⁴; break the broccoli into florets about 3 cm each, cut the carrot into rounds about 0.5 cm thick; grease a baking dish with oil and preheat the oven to 180°C; choose a dish about 20×30 cm.

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

3. Spread the broccoli³ and carrots⁴ over 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 is set, and a light golden crust forms on top.

5. Check for doneness with a skewer — 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 stand 5 minutes, slice into portions and serve warm; garnish with herbs and serve with bread.

7. Tips: prepare the vegetables and the egg-milk² mixture a day in advance; store the finished dish in the fridge until serving and reheat in the oven at 150°C for 5–7 minutes.

En resumen

• Porción infantil para edades de 1–3 años; apta desde 12 meses. Para niños más pequeños, divídela a la mitad y haz puré.