Serves 6
55 min
Spanish Baked Omelet
Recipe GLPReb0073da5c4fd6
A rustic Spanish-style baked omelet featuring roasted eggplant, zucchini, mushrooms, and fresh herbs, finished with a custard-like egg mixture and topped with fresh tomato slices. Light, vegetable-forward, and perfect for any meal of the day.
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Ingredients
1 small eggplant, peeled and cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1 small zucchini, thinly sliced
6 mushrooms, sliced
1 clove garlic, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon raisins
1 teaspoon black pepper
1 teaspoon paprika
8 eggs
4 slices from large tomato
Directions
Preheat the oven to 375°F (190°C). Toss the eggplant cubes with half the salt and let sit in a colander for 10 minutes to release moisture, then pat dry with paper towels.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant cubes and sauté for 5–6 minutes until they begin to soften and develop light browning, stirring occasionally.
Add the zucchini slices and mushroom slices to the skillet. Continue cooking for another 4–5 minutes, stirring gently, until the vegetables are softened and any excess moisture has evaporated.
Stir in the finely chopped garlic, fresh parsley, raisins, black pepper, paprika, and remaining salt. Distribute the vegetables evenly across the bottom of the skillet.
In a bowl, whisk the eggs together until well combined. Carefully pour the beaten eggs over the vegetable mixture, tilting and spreading gently so the eggs flow evenly throughout. Do not stir.
Arrange the tomato slices on top of the egg mixture, spacing them evenly. Transfer the skillet to the preheated oven and bake for 18–22 minutes, until the eggs are set and the center is firm when gently pressed (the internal temperature should reach 160°F at the center).
Remove from the oven and let rest for 2–3 minutes before serving. Cut into wedges and serve warm or at room temperature.
