Baked Spring Vegetable Omelette

Baked Spring Vegetable Omelette with Comté


  • 2 tablespoons shallots, sliced and quartered
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 2 radishes, quartered
  • 1 bunch asparagus, cut into 1-inch pieces on diagonal
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 12 eggs
  • 1/4 cup milk
  • 3/4 and 1/4 cups Comté cheese, grated


  • Preheat the oven to 350°.
  • Toss the shallots, peppers, radishes, and asparagus in a bowl with olive oil, salt, and pepper. Arrange on baking sheet and roast in oven for 25 minutes.
  • While the vegetables bake, whisk the eggs in a large mixing bowl, add the milk and continue to whisk until well blended. Add ¾ cup of grated Comté cheese, salt, and pepper, and mix lightly.
  • Allow the vegetables to cool a bit, and then place them in an ovenproof nonstick sauté pan and pour the egg mixture over top. On a low flame, cook the eggs until they start to set, about 4-5 minutes. Then place the pan back in the oven and bake for 8-10 minutes until eggs are cooked through.
  • Sprinkle the remaining Comté on top, and cut into wedges to serve.

Nutritional Information:

  • 4 Servings, does not include salt and pepper
  • Calories 535
  • Total Fat 40 g
  • Saturated Fat 18 g
  • Cholesterol 630 mg
  • Sodium 403 mg
  • Total Carbohydrate 9 g
  • Dietary Fiber 2 g
  • Sugars 1 g
  • Protein 37 g