BAKED OMELETTE WITH WHEAT GERM TOPPING.

Ingredients......30 gm of butter/ marg, 2 medium zucchini, thinly sliced, 2 spring onions, chopped, 150 gm of sliced mushrooms, 1 dsp of fresh thyme / 1 tsp of dried thyme, 6 eggs, lightly beaten, 2 tbs of minced garlic, 180 ml of cream. Wheat Germ Topping..... 60 gm of wheat germ, 4 tbs of finely grated parmesan cheese, 6 cherry tomatoes, quartered, 1 firm tomato, sliced to serve. Preheat your oven to 180 deg C. Lightly grease an ovenproof dish, about 4 cup capacity. Wheat germ topping, combine all ingredients in a bowl, mix well. Baked omelette....heat the butter/ marg in a medium pan, add zucchini, spring onions and mushrooms, cook, stirring until the vegetables are tender. Add the thyme. In a separate bowl mix together the eggs, garlic and cream until combined. Spread the vegetable mixture over the base of the prepared dish. Pour over the egg mixture and top with the wheat germ topping. Place the dish in a roasting pan with enough boiling water to come half way up the side of the dish. Bake uncovered, in the preheated oven for 45 minutes or until set. Top with tomato slices to serve.