Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Baked Zucchini and Gruyère Omelet
50 minutes 20 minutes active
This baked zucchini omelet is what Australians refer to as a “slice.” Flour and leavener give the eggs sturdiness and a little lift so the finished texture is firm and sliceable. Made with fresh chives (or scallions) and (optional) ham, our recipe comes together quickly and easily and without any ingredients that typically require precooking. Gruyère cheese, mixed into the batter and sprinkled on top just before baking, adds a creamy, subtly nutty flavor. Serve warm or at room temperature, cut into squares.
tablespoons extra-virgin olive oil, plus more for the baking dish
pound zucchini, shredded on the large holes of a box grater (4 cups)
01Heat the oven to 350°F with a rack in the middle position. Brush an 8-inch square baking dish with oil. In a medium bowl, toss the zucchini with ½ teaspoon salt; let stand for about 5 minutes. Meanwhile, in a large bowl, whisk the eggs and ½ teaspoon each salt and pepper. Add the flour and baking powder, then whisk until just combined.
This was mighty easy to eat, of course, but I'll do it a bit differently next time. Bake to the picture, not to the instructions. Trying to get it golden brown dried it out too much. Used veggie ham, which was tasty, but I think it needs another half teaspoon salt if I go in that direction. Also, hot sauce really helps. Overall, a super easy and yummy canvas to build on.