Baked spinach and tomato omelette

Recipes / Appetiziers

This layered vegetarian omelette tastes as good as it looks.

Recipe «Baked spinach and tomato omelette» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.