ITALIAN BAKED SPINACH OMELET

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Italian Baked Spinach Omelet image

A quick, easy and tasty supper... eggs, cheese and spinach with a few storecupboard ingredients that provide a burst of Mediterranean flavour.

Provided by mrsfabicons

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
8 ounces fresh Baby Spinach, washed and drained
8 medium eggs
1 tablespoon pesto sauce
1 dash Tabasco sauce
1/2 cup grated asiago cheese
1/2 cup artichoke hearts packed in oil
1/2 cup sun-dried tomato packed in oil
2 tablespoons pine nuts

Steps:

  • Preheat the oven to 375°F.
  • Put the oil in a 7x10 inch baking dish and put in the oven to preheat for 10 minutes.
  • Steam the spinach for 7 minutes. Drain well, squeeze out the excess water and coarsely chop. Set aside.
  • Drain the artichoke hearts and sun dried tomatoes. Thinly slice, about matchstick width. Set aside.
  • Beat the eggs with the pesto sauce and Tabasco.
  • Stir in the grated cheese, artichoke slices and sun dried tomatoes. Combine well.
  • Carefully pour half the egg mixture into the preheated baking dish and sprinkle with one tablespoon of pine nuts. Return to the oven and bake for 10 minutes.
  • Remove from the oven and reduce the heat to 325°F.
  • Spread the spinach evenly over the baked egg layer.
  • Pour the rest of the egg mixture over the spinach and sprinkle with the remaining pine nuts.
  • Return to the oven and bake for 20 minutes.
  • Cut into quarters and serve with crusty bread and a mixed salad.

Nutrition Facts : Calories 210.1, Fat 14.9, SaturatedFat 3.4, Cholesterol 372.2, Sodium 205.2, Carbohydrate 6.5, Fiber 2.2, Sugar 1.1, Protein 14

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