Spinach, Onion & Feta Oven Omelets

 

These tasty oven omelets make a great supper on a busy day!  Not only are they quick and easy to make, but they are also very delicious! We love them!

 

You could use frozen spinach for them if you wanted to, but I prefer to use fresh.  Its readily available all year round. I use the ready to eat baby spinach leaves, and I always trim off the large stems and discard.

 

You begin by sauteing some chopped onion in a skillet and then adding some garlic.

 

 

Once that has softened you add some fresh baby spinach. It doesn't take long for spinach to cook.

 

Just keep tossing, turning and adding as it wilts down.  It cooks very quickly. 

  

If your spinach is not wet when you add it, you won't need to drain it.  I just put it all into a measuring cup and then just snip it into smaller bits with some kitchen scissors.

 

You beat up some eggs, milk, flour, baking powder and seasonings in a bowl . . .  until smooth without any lumps. 

 

Then you add the spinach mixture to this.  Its really simple . . .  really simple.

 

I divide this between two individual oval casserole dishes/ramekins which I have sprayed with some low fat cooking spray . . .  and then sprinkle crumbled feta cheese over top. 

  

The end result is quite, QUITE delicious!  I serve with buttered toast points and a salad on the side.

Yield: 2

Author: Marie Rayner

Spinach, Onion & Feta Oven Omelets

These are fabulously delicious. They puff up lovely in the oven and will fall a bit when they come out, but are delicious! To cook for more simply double the ingredients. I baked in two individual casserole dishes, but you could bake in one small one if you wish, or even a small pie dish.

ingredients:

• 1 small onion, peeled and diced
• 1 small clove garlic, peeled and minced
• 85g/3 ounces baby spinach ( a couple large handfuls) (I like to pick off and discard any long stems)
• 3 large free range eggs
• 35g plain flour (1/4 cup)
• 1/4 tsp baking powder
• pinch cayenne pepper
• salt and black pepper to taste
• 160ml milk (2/3 cup)
• 6 TBS crumbled feta cheese

instructions:

How to cook Spinach, Onion & Feta Oven Omelets

1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter two individual casserole dishes. Set aside.
2. Spray a nonstick skillet with some cooking spray. Add the onions. Cook over medium heat until tender and translucent. Add the garlic and cook until fragrant. Add the spinach a handful at a time, allowing it to wilt down Set aside and cool. (I like to chop it up with some kitchen scissors.) Put into a bowl. Whisk the eggs, flour and baking powder together in a bowl until smooth. Stir in the cayenne pepper and some seasoning, along with the milk and chopped spinach mixture. Divide this mixture between the prepared casserole dishes. Sprinkle the feta cheese over top of each.
3. Bake in the preheat oven for 20 to 25 minutes until the centre is set and the edges are golden brown. Let set for 5 minutes before removing to heated dinner plates to serve. I like to serve this with toast points and some marinated tomatoes.

Created using The Recipes Generator 

  

Today's salad was Tomatoes Vinaigrette.  Such a simple make.  You can make as many or as few as you like. We quite like them and so I use about 3 tomatoes for the two of us.  Did you know that you should never store your tomatoes in the refrigerator?  Its true.  they taste much better if you keep them at room temperature and they are one fruit which will continue to ripen to perfection on the counter top!

Yield: 2

Author: Marie Rayner

Tomatoes Vinaigrette

A simple side salad which can easily be doubled to serve more.

ingredients:

• 1 TBS olive oil
• 2 TBS Balsamic vinegar
• 1/2 tsp each Dijon mustard and caster sugar
• salt and coarse black pepper to taste
• 1/2 small shallot, peeled and minced
• 2 - 3 large ripe tomatoes, sliced

instructions:

How to cook Tomatoes Vinaigrette

1. Slice the tomatoes and place on a serving plate.  Whisk together the remaining ingredients and drizzle over top of the sliced tomatoes. Serve immediately.

Created using The Recipes Generator

 

Altogether this makes for a lovely and most delicious, light supper. The casserole dishes I use each hold about 1 cup of liquid.  If you wanted to double it you could cook it in a pie tin and cut into wedges.  It will cook in about the same time. 

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