Lemon and Thyme Casserole Omelet

Name: Lemon and Thyme Casserole Omelet
Yield: 8 - 10 servings
Ingredients: 3 zucchini thinly sliced lengthwise; 3 tbsp (45 mL) butter softened; Salt and pepper to taste; 10 eggs; 1 cup (250 mL) chicken stock; 2 tsp (10 mL) finely grated lemon rind; 1/4 cup (60 mL) lemon juice; 1 tsp (5 mL) dried thyme; 1 tsp (5 mL) pepper; 2 tbsp (30 mL) chopped fresh parsley

This is the Lemon and Thyme Casserole Omelet recipe.

Prep: 10 min - 15 min
Cooking: 25 min - 30 min

Yields 8 - 10 servings

Ingredients

3 zucchini thinly sliced lengthwise
3 tbsp (45 mL) butter softened
Salt and pepper to taste
10 eggs
1 cup (250 mL) chicken stock
2 tsp (10 mL) finely grated lemon rind
1/4 cup (60 mL) lemon juice
1 tsp (5 mL) dried thyme
1 tsp (5 mL) pepper
2 tbsp (30 mL) chopped fresh parsley

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C).

Brush zucchini with 1 tbsp (15 mL) of the butter. Season to taste with salt and pepper. Cook on grill or in grill pan over medium-high heat for about 2 minutes per side or until well marked. Cut zucchini into bite-size pieces. Place in buttered 9 x 13-in (23 x 33 cm) baking dish. Set aside.

Whisk eggs with stock, lemon rind, lemon juice, thyme, pepper and remaining butter. Pour over zucchini. Sprinkle with parsley.(Casserole can be assembled to this point, covered and refrigerated for up to 1 day.)

Bake in preheated oven for 20 to 25 minutes or until golden brown. Broil for 1 to 2 minutes to brown top.