Baked omelette with tomatoes and spinach recipe

Baked omelette with tomatoes and spinach recipe

Baked omelette recipe with tomatoes and spinach


  • 2 eggs
  • 1 red
  • fresh mozzarella
  • cheese
  • spinach
  • salt and pepper

Today I will answer the challenge launched by Andreea , that of cooking a healthy breakfast, with this recipe for baked omelette with tomatoes and spinach. Even if it will sound like a stereotype, as I read from the magazine :)) breakfast is really an important meal in our family. And not only is it important, but it's also a fairly consistent meal, to keep us full of energy until lunch.

This baked omelette can be prepared in various combinations, depending on what you like and have in the fridge. I chose tomatoes, mozzarella and spinach.

Preparation Baked omelette with tomatoes and spinach:

Beat the eggs very well with a little salt and pepper. Add diced mozzarella, crushed telemeau with a fork and coarsely chopped spinach. Homogenize. In a bowl (20/20 cm) lined with baking paper put sliced tomatoes, then pour over the omelette composition. Bake on medium heat for about 20 minutes, until the composition binds and begins to brown.

Serve hot, with fried baguette slices. Delicious!

It can also be served cold as an appetizer.

Good appetite! 😉

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