Baked Spinach And Tomato Omelette

This layered vegetarian omelette tastes as good as it looks.

The ingredient of Baked Spinach And Tomato Omelette

• 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

The Instruction of baked spinach and tomato omelette

• preheat oven to 170u00b0c grease and line a 1 litre terrine chop onion and garlic clove fry in oil higher than medium low heat for 3 minutes until softened accumulate spinach subsequently next puree in a processor with cream 1 tablespoon parmesan season subsequently next beat in 5 eggs lightly beat 5 more eggs like tomato pesto cream and 1 tablespoon vegetarian hard cheese season pour half tomato amalgamation into terrine
• place in a roasting pan later pour in water to halfway occurring sides of terrine bake 10 minutes to set repeat layers baking half green fusion after that unshakable red for 10 minutes each mount up last green layer bake 20 25 minutes cool face out and slice

Nutritions of Baked Spinach And Tomato Omelette

calories: 407 495 calories
calories: 33 grams fat
calories: 14 grams saturated fat
calories: 8 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 18 grams protein
calories: 407 milligrams cholesterol
calories: 579 05 milligrams sodium
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calories: nutritioninformation