Baked spinach omelette is an easy-to-prepare main course and perfect for a healthy, nutritious and tasty dinner. Cooking in the oven is definitely error-proof and makes the omelette much more delicate and lighter than the classic one cooked in a pan. You will not need to turn it upside down during cooking and you can serve it in the same dish in which you will cook it or on a serving dish. I used four eggs and three of us ate it with a side of salad, so you can increase or decrease the number of ingredients according to your needs. You can prepare it using fresh or frozen spinach depending on the period and what you have available. If you have guests for dinner, I recommend the spinach souffle instead, much more spectacular!
PREPARATION
- Cook the cleaned spinach for a few minutes in a little water with a pinch of salt. Drain them, squeeze them well and chop them with a knife.
- Break the eggs into a bowl and beat them with a whisk or fork. Add the grated Parmesan, salt, pepper and the fly nut and mix well.
- Add the spinach and breadcrumbs and mix with the rest of the ingredients.
- Grease a small ovenproof dish with oil and pour the omelette into it. Cook the spinach omelette in a preheated oven at 180 degrees for about 25 minutes.
VARIANTS
Baked spinach and ricotta omelette
If you want to prepare an even more substantial and tasty omelette you can add 100 g of ricotta. Just sift it into the bowl together with the eggs, mix well with the whisk and continue as indicated in the preparation.
Spinach and baked potato omelette
Adding a boiled and mashed potato will make the omelette even fluffier. I suggest you put the potato mashed potato first in the bowl and then add one egg at a time to create a nice homogeneous mixture. Then continue the preparation as indicated.
Baked spinach and onion omelette
To obtain an even tastier omelette, cut a small onion into very thin slices and simmer it over low heat in 2-3 tablespoons of oil. Boil and squeeze the spinach and let them flavour in the onion. Then continue as indicated in the recipe.
Lightly baked spinach omelette
For an even lighter version of the spinach frittata, you can omit the breadcrumbs, half the amount of Parmesan cheese and line the pan with parchment paper so you don’t have to grease it with oil or butter.
STORAGE
You can keep the spinach omelette in the oven in the refrigerator for a couple of days at the most, closed in an airtight container.
