Baked Spinach Omelette Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| 3 pounds spinach, washed, drained and coarsely shredded | ||
| Butter | 3 Tablespoon | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Dash of Tabasco | ||
| Eggs | 6 | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Cook the spinach for 3 minutes in the water that clings to it.
Drain the spinach and squeeze it dry in a strainer.
Return the spinach to the saucepan.
Add the butter.
Cook over high heat, stirring constantly, until the spinach is well coated with the butter.
Remove from heat and season lightly with salt (the cheese will be salty), pepper and Tabasco.
Beat together the eggs and the Parmesan cheese.
Butter a fairly deep 8-inch baking dish or a deep 8-inch pie pan on all sides.
Place it for a few moments over direct low heat to heat it up.
Pour in half of the egg mixture.
Cook like an omelet for 2 minutes or until set.
Remove from the heat.
Spread the spinach evenly on top of the eggs.
Top the spinach evenly with the remaining eggs.
Bake in a preheated moderate oven (350° F) for about 15 minutes or until set and golden.
Unmold on a plate and serve hot with a mushroom or tomato sauce.
Drain the spinach and squeeze it dry in a strainer.
Return the spinach to the saucepan.
Add the butter.
Cook over high heat, stirring constantly, until the spinach is well coated with the butter.
Remove from heat and season lightly with salt (the cheese will be salty), pepper and Tabasco.
Beat together the eggs and the Parmesan cheese.
Butter a fairly deep 8-inch baking dish or a deep 8-inch pie pan on all sides.
Place it for a few moments over direct low heat to heat it up.
Pour in half of the egg mixture.
Cook like an omelet for 2 minutes or until set.
Remove from the heat.
Spread the spinach evenly on top of the eggs.
Top the spinach evenly with the remaining eggs.
Bake in a preheated moderate oven (350° F) for about 15 minutes or until set and golden.
Unmold on a plate and serve hot with a mushroom or tomato sauce.
Chef
