Italian Baked Spinach Omelet

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

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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