Baked spinach and tomato omelette

Cooking Appetiziers Baked spinach and tomato omelette

This layered vegetarian omelette tastes as good as it looks.

Lables: Vegetarian Fish free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. Preheat oven to 170°C. Grease and line a 1-litre terrine. Chop onion and garlic clove. Fry in oil over medium-low heat for 3 minutes until softened. Add spinach, then puree in a processor with cream 1 tablespoon parmesan. Season, then beat in 5 eggs. Lightly beat 5 more eggs with tomato pesto, cream and 1 tablespoon vegetarian hard cheese. Season. Pour half tomato mix into terrine.
  2. Place in a roasting pan, then pour in water to halfway up sides of terrine. Bake 10 minutes to set. Repeat layers, baking half green mix then remaining red for 10 minutes each. Add last green layer. Bake 20-25 minutes. Cool, turn out and slice.

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1 onion
1 garlic clove
1 tbsp olive oil
250g baby spinach, cooled, wilted
200ml thickened cream
1 tbsp grated vegetarian hard cheese
10 eggs
190g jar sundried tomato pesto
2 tbsp cream
2 tbsp vegetarian hard cheese

Adv

Autors
Preparation time
10
Cooking time
1:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Appetiziers
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