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Baked omelet with tuna and zucchini
An oven-baked omelet with eggs, tuna, zucchini, spelt flour, and melted cheese, baked at 180°C (350°F) for 30–40 minutes. Serves 3.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30–40 min
- Total time
- 45 min
- Temperature
- 180 °C (350 °F)
- Servings
- 3 servings
- Difficulty
- Easy
This baked omelet with tuna and zucchini is a hearty oven-baked dish made in a loaf pan. Grated zucchini and onion are mixed with canned tuna, garlic, eggs, two tablespoons of spelt flour, and paprika, then baked for 30 to 40 minutes at 180°C (350°F) until golden. Sprinkle grated cheese over the top and let it melt. Let the omelet rest for at least five minutes before slicing so it holds together.
Ingredients
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Instructions
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- Grate or finely chop the zucchini and onion.
- In a bowl, combine the zucchini and onion with the drained tuna, crushed garlic, and eggs. Add all the remaining ingredients and mix thoroughly.
- Pour the mixture into a silicone pan or a pan lined with parchment paper, such as a loaf pan. Bake at 180°C (350°F) for 30–40 minutes, until golden. Let the omelet cool for at least 5 minutes before slicing so it holds together.
Tip: Squeeze the grated zucchini thoroughly in a kitchen towel; otherwise, it will release water during baking and leave the center of the omelet wet. The omelet is done when the center no longer jiggles when you shake the pan.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 276 kcal
- Protein
- 28 g
- Carbohydrates
- 10 g
- of which sugars
- 3.2 g
- Fat
- 14 g
- of which saturates
- 4.4 g
- Fiber
- 1.9 g
- Salt
- 2.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pečená omeleta s tuniakom a cuketou
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