Baked Zucchini and Gruyère Omelet
- Makes4 to 6 servings
- Cook Time50 minutes
- Active time plus cooling20 minutes active
- 5
This baked zucchini omelet is what Australians refer to as a “slice.” Flour and leavener give the eggs sturdiness and a little lift so the finished texture is firm and sliceable. Made with fresh chives (or scallions) and (optional) ham, our recipe comes together quickly and easily and without any ingredients that typically require precooking. Gruyère cheese, mixed into the batter and sprinkled on top just before baking, adds a creamy, subtly nutty flavor. Serve warm or at room temperature, cut into squares.
Tip
Don’t forget to squeeze the zucchini after salting. This step removes the excess moisture that otherwise would water down the flavor and texture of the “slice.”
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