Baked Veggie Omelet Squares

Adding a touch of whole wheat flour and baking powder helps the omelet rise beautifully and hold its shape for perfect, low-calorie slices without needing excess fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 6 large eggs · 429 kcal in the whole recipe
• 1/2 cup semi-skimmed milk · 45 kcal in the whole recipe
• 1/2 cup crumbled feta cheese · 260 kcal in the whole recipe
• 1 small red bell pepper, finely chopped · 31 kcal in the whole recipe
• 1 small green bell pepper, finely chopped · 23 kcal in the whole recipe
• 1 cup fresh spinach, chopped · 23 kcal in the whole recipe
• 1 tablespoon olive oil · 90 kcal in the whole recipe
• 2 tablespoons whole wheat flour · 74 kcal in the whole recipe
• 1 teaspoon baking powder · 6 kcal in the whole recipe
• A pinch of salt and black pepper

Method

1. Sauté the chopped peppers and spinach in olive oil for 3-4 minutes until slightly softened.

   

2. Whisk the eggs, milk, whole wheat flour, baking powder, salt, and pepper in a large bowl until smooth.

   

3. Stir the sautéed vegetables and crumbled feta cheese into the egg mixture.

   

4. Pour into a baking dish lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 25-30 minutes until golden and set.

   

5. Let it cool slightly, then slice into squares and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.