Baked Spinach and Tomato Omelette

This is a great breakfast or brunch on weekend or any time you have company. It is low-carb, high-protein, full of delicious baby spinach, cream, Parmesan cheese, and of course lots of eggs! Use a terrine if you have one, otherwise, a loaf pan will work just fine. I used a silicone loaf pan and it spread a bit in the middle since the omelette mixture was heavy. You can also make this in a 20cm round cake pan.

Spinach Omelette	Tomato Pesto Omelette
1 Small onion, peeled and finely chopped 1 Garlic clove, peeled and finely chopped 1 tbsp Olive oil 250 g Baby spinach, wilted and cooled 180 ml Whipping cream 1 tbsp Parmesan cheese Sea salt and white pepper 5 Eggs, medium	1 jar / 190 g Sundried tomato pesto (I used Saclà organic tomato pesto) 5 Eggs, medium 2 tbsp Whipping cream 1 tbsp Parmesan cheese Black pepper

Preheat oven to 180C/350F. Grease and line a 1-litre terrine or a loaf pan, metal works better than silicone. (I used silicone loaf pan, and since the mixture is heavy, so the silicone pan didn't really hold well and spread a bit, but it removed easily.)
Peel and finely chop onion and garlic clove. Fry in oil over medium-low heat for 3 minutes until softened. Add in spinach and cook until just wilted and soft, 2-3 minutes.
Transfer the spinach mixture in a food processor together with cream and Parmesan. Season with salt and with pepper, then beat in 5 eggs.
In another large bowl, lightly beat the tomato pesto with 5 eggs, cream and Parmesan. Season with black pepper.
Pour half tomato mixture into terrine. Place in a roasting pan, then pour in water to halfway up sides of terrine. Bake 15 minutes until just set. Repeat layers, baking half green mixture then remaining red layer for 15 minutes each. Add last green layer. Bake 20-25 minutes. Cool, turn out and slice.

22 comments:

Granny Sue 31/10/24 13:24: That is beautiful. I was just telling my husband I will make omelets for breakfast but I think this recipe is more complicated than I had in mind!
Tom 31/10/24 13:46: ...this looks great!
DEZMOND 31/10/24 13:51: Very interesting and complex way of baking. It does look colourful and lovely. Interesting that it is made with whipping (Sweet?) cream not sour cream?
Lola Martínez 31/10/24 13:57: Esta tortilla de espinacas la preparo yo también, pero no le pongo el relleno de tomate. Así, te ha salido un pastel salado de lo más rico, me gusta la composición de ingredientes.
David M. Gascoigne, 31/10/24 14:04: This one looks good!
Kathy G 31/10/24 14:12: This looks like another winner! Would you think it could be served either hot or at room temperature?
Angie's Recipes 31/10/24 15:06: I had them at room temperature first day, it was good, next day I used airfryer to warm it up...it was even better!
Brian's Home Blog 31/10/24 15:12: How fabulous, I love a good omlette!
savorthebest 31/10/24 15:13: This looks so beautiful and would make an amazing breakfast.
Anne in the kitchen 31/10/24 16:01: I do not eat eggs but will occasionally eat a bit of an omelet. This looks like something to try when we have guests!
Christine 31/10/24 16:07: Looks pretty too
Pam 31/10/24 19:32: Yum. What a clever idea.
Królowa Karo 31/10/24 20:54: This must be delicious!
Citu 31/10/24 22:32: Gracias por la reseña. Tomó nota Te mando un beso.
Mbul Kecil 31/10/24 23:59: low carb but delicious...i like the green layer ....it must be smooth and creammy...yummy
Anonymous 1/11/24 04:54: Lovely presentation Angie!
Tandy | Lavender and Lime https://tandysinclair.com
Margaret D 1/11/24 07:00: Looks amazing, Angie.
eileeninmd 1/11/24 10:07: Looks delicious Angie! Thanks for sharing.
Take care, enjoy your day and have a happy weekend.
Cooking Julia 1/11/24 18:40: What a wonderful and colorful terrine!
Bill 1/11/24 20:17: Looks pretty good.
Lowcarb team member 2/11/24 01:19: Fabulous and so nutritious.

All the best Jan
Pattie @ Olla-Podrida 2/11/24 05:02: Angie! This is beautiful! And it looks so delicious. Wouldn’t this be perfect for Christmas breakfast? I’ve saved it to my Copy Me That app.