Quick and Easy Baked Mediterranean Omelet

I made this omelet on a whim with whatever I had on hand in the fridge and it came out so delicious, as do most things turn out when you cook without waste. I had to share the recipe, especially since it was so quick and easy to make. It’s much easier if you roast the squash ahead of time and blanch the asparagus ahead of time, or perhaps use the brined versions in a jar. If you prep it all beforehand, you can whip it up really quickly for breakfast. If not, use whatever else you have on hand that’s just easy toa add (tomatoes and peppers come to mind). Enjoy!


Serves 2

4 eggs

3-5 asparagus stalks, blanched in water for three minutes and drained

1-2 small yellow zucchini, steamed or roasted

1/4 cup feta cheese, crumbled

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/4 cup milk or heavy cream (optional)


Preheat the oven to 325 F / 162 C.

Add all ingredients to a bowl and mix with a wire whisk.

Butter or oil an oven-safe dish then pour the egg mixture into the dish.

Bake in the oven for approximately 20-25 minutes or until the center is not runny.

This post may contain affiliate links. If you use these links to buy something I may earn a commission. MyHalalKitchen.com is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Please see my affiliates disclosure page for more detailed information about the companies with who I am affiliated. 

Related Articles


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get the latest updates & lots of FREE goodies!

Subscribe To My Quick Bites Newsletter

By signing up, you’ll be notified when new recipes and other tasty treats are cooked up in my kitchen!