Baked Spinach and Tomato Omelette

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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

1. 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.)
2. 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.
3. Transfer the spinach mixture in a food processor together with cream and Parmesan. Season with salt and with pepper, then beat in 5 eggs.
4. In another large bowl, lightly beat the tomato pesto with 5 eggs, cream and Parmesan. Season with black pepper.
5. 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.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com