- 2 T grated organic Italian Parmesan, for sprinkling
- For the omelettes
- 8 organic eggs
- ½ cup water or organic milk
- butter, for frying
- For the spinach-feta filling
- 200 g organic baby spinach leaves
- 200 g organic feta, drained and crumbled
- 1 clove organic garlic, crushed
- ¼ cup organic cream
- black pepper, to taste
- sea salt, to taste (optional)
- For the tomato sauce
- 1 x 400 g can organic chopped Italian tomato
- 1/3 cup organic cream
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 190°C.
To make the omelettes: Beat the eggs with the water or milk. Heat a little butter in a 20 cm nonstick frying pan. Pour in a little of the egg mixture – enough to thinly coat the pan.
Cook the egg over a medium heat, lifting the edges slightly and tilting the pan so that the excess mixture runs underneath. Flip and cook on the other side.
To make the spinach-feta filling: Pour boiling water over the spinach leaves and allow to wilt. Drain and, when cool enough to handle, squeeze dry and roughly chop.
Blend with the feta, garlic and cream. If necessary, add a little more cream to make a good spreading consistency. Season with pepper and salt, if using.
To make the tomato sauce: Simmer the chopped tomato over a brisk heat for 10 minutes, or until reduced and thickened. Add the cream and some seasoning, and allow to simmer for a few more minutes. Check seasoning. Blend until smooth.
To assemble: Spread each omelette with some spinach-feta fi lling then stack, leaving the top omelette plain. Place in a buttered ovenproof dish or baking pan lined with baking paper.
Spread the tomato sauce over the top omelette, sprinkle with Parmesan then bake for 15 minutes. Slice into wedges for serving.
Cook’s tip: Reheat the remaining tomato sauce – thin with a little more cream if necessary – and serve on the side.
Per serving: 2196.9 kJ, 26.2 g protein, 42.3 g fat, 6.6 g carbs