Italian Baked Spinach Omelet

Recipe by mrsfabicons
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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