Name: Baked spinach and tomato omelette
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1
Ingredients: 1 onion; 1 garlic clove; 18.20 gm olive oil; 250g baby spinach, cooled, wilted; 200ml thickened cream; 20.00 ml grated vegetarian hard cheese; 10 eggs; 190g jar sundried tomato pesto; 40.40 gm cream; 40.00 ml vegetarian hard cheese

Baked spinach and tomato omelette

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Prep Time:
10 minutes

Cook Time:
60 minutes

Total Time:
70 minutes

Delicious vegetarian omelette with gorgeous layers of flavor.

Ingredients:

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

Instructions:

Preheat the oven to 170°C. Prepare a 1-litre terrine by greasing and lining it. Chop the onion and garlic. Saute them in oil over medium-low heat until softened, for about 3 minutes. Add spinach and puree in a processor with 1 tablespoon of parmesan and cream. Season the mixture and beat in 5 eggs. In a separate bowl, lightly beat 5 eggs with tomato pesto, cream, and 1 tablespoon of vegetarian hard cheese. Season this mixture as well. Pour half of the tomato mixture into the prepared terrine.
In a roasting pan, add enough water to reach halfway up the sides of the terrine. Bake for 10 minutes to set the layers. Alternate between baking the green mix and red mix layers for 10 minutes each. Finish with the last green layer and bake for another 20-25 minutes. Allow to cool, then flip out of the terrine and slice.

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