Lush omelette with zucchini and tomatoes in the oven

Rinse the chicken eggs and beat them into a deep container or bowl. Add salt and black pepper to taste and whisk the egg mixture with a fork or whisk. There is no need to beat vigorously, just shake 3-4 times and this will be enough for the yolks to separate into the whites.

Pour in the milk and stir the omelette mixture with a fork. In this case, follow the proportions that approximately 1 medium egg will require 30 ml of milk. Then the omelette will keep its shape well after cooking.

Also prepare all the necessary vegetables. Rinse the tomatoes and zucchini. Take young zucchini - they are tender and do not need to be peeled. Cut all vegetables into medium pieces or cubes. Do not chop the zucchini coarsely, otherwise they will not bake in time and may be hard.

Grease a baking dish with butter. Use a medium-sized pan with high sides - this way the omelette will be fluffy and tall, and it will not collapse after baking. Place the zucchini and tomatoes in the pan, distribute them evenly, add salt and pepper to taste.

Pour the omelette mixture with milk over the vegetables and bake in the oven. Set the oven to 180℃ and bake the omelette in the oven with zucchini and tomatoes for 25 minutes until done. Let it brown slightly and the vegetables inside become soft and tender. Tomatoes will add juiciness and additional flavor to the dish.

Serve the slightly cooled omelette to the table; it is very filling, tasty and as healthy as possible. The combination of vegetables and eggs is very harmonious, you will like it. There is no need for any side dish here, since the dish is completely independent and does not require any additions.
Enjoy your meal!