This spinach and cheese omelette was born from the desire to give a more appealing appearance to a usually rather rustic dish. The omelette, in fact, is a dish generally prepared in everyday cooking. It’s the dish that often saves us when we don’t know what to make for dinner (at least at my house). Well… in this form it will also be perfect for a table with guests. Shall we bet? And besides, it’s delicious and simple to make.
Other omelette recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Spinach Omelette
In this recipe, I used frozen spinach leaves, but of course, fresh ones will also work, just be sure to wash them thoroughly and chop them.
- 1 lb spinach, frozen
- 1 green onion
- 6 eggs (medium)
- 1/2 cup Grana Padano, grated (or Parmesan)
- 1/2 cup Montasio
- 2 tablespoons extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
- 1 Strainer
- 1 Bowl
- 1 Hand whisk
- 1 Bundt pan decorative
Preparation of the Spinach Omelette
Pour a little water into a large pan, salt to taste, cover it, and bring it to a boil. Once boiling, add the spinach and blanch them for a few minutes until softened. Then drain them without squeezing too much and set aside.
In the same pan, add a couple of tablespoons of oil and sauté the finely chopped green onion. Let it sizzle for a moment, then add the spinach and cook over medium heat until the water is almost completely evaporated: this will take about three minutes. Turn off the heat and let it cool slightly.
Crack the eggs into a bowl, salt and pepper to taste, and beat with a small hand whisk until the yolks and whites are combined.
Then, add the grated cheeses and mix again.
Finally, add 150 g of boiled and chopped spinach and incorporate them perfectly.
Pour the mixture into a 22/24 cm decorative bundt pan and level it. I recommend using a decorative mold for a better aesthetic result. If it’s silicone, place it on the oven rack before filling it, so it will be much more stable when you need to bake it.
Bake the spinach and cheese omelette in a preheated static oven at 356°F for 20 minutes. Remove it from the oven, flip the dish onto a porcelain plate, and return it to the oven for another 5 minutes on grill function. When finished, it should be slightly golden. Transfer to a serving dish (or board) and place the remaining cooked spinach in the center, sprinkling with a pinch of Grana cheese. Serve warm or at room temperature. Actually, it’s also good cold. Enjoy! Paola.
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