How do you store the pesto omelet?

Name: Pesto Omelet with Feta and Spinach from the Oven
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 6 eggs; 3 tbsp pesto; 125 g spinach; 2 tbsp grated Parmesan cheese; 1 yellow bell pepper, chopped; 1 large tomato, chopped; 1 block of feta, crumbled; Pepper and salt from the grinder; Olive oil (for greasing)

Refrigerator: Store leftovers in an airtight container in the refrigerator. They will stay good for 2-3 days. Freezer: You can also freeze this dish. Wrap it well in a freezer-safe container and keep for up to 2 months. Reheating: Reheat the omelet in the oven at 180°C for about 10-15 minutes or until heated through. For a quicker option, you can also reheat it in the microwave.

Pesto Omelet with Feta and Spinach from the Oven

Favorites

15min

•

Easy

A quick and easy pesto omelet with feta and spinach from the oven. Ideal for the whole family, little preparation time, and flavorful!

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

6 eggs
3 tbsp pesto
125 g spinach
2 tbsp grated Parmesan cheese
1 yellow bell pepper, chopped
1 large tomato, chopped
1 block of feta, crumbled
Pepper and salt from the grinder
Olive oil (for greasing)

Preparation method

How do you make this?

Preheat: Preheat the oven to 200°C.

Preparation: Drizzle some olive oil in a cast iron pan or baking dish and line it with baking paper.

Add vegetables: Evenly distribute the spinach, tomato, and yellow bell pepper over the bottom of the pan or baking dish.

Make egg mixture: Beat the eggs with a hand mixer and add the pesto, Parmesan cheese, and half of the crumbled feta. Season with pepper and salt.

Assemble: Pour the egg mixture over the vegetables in the pan or baking dish. Lightly mix everything together and crumble the rest of the feta on top.

Bake: Place the pan or baking dish in the preheated oven and bake the dish for about 20-25 minutes, or until the omelet is firm and golden brown.

Serve: Optionally serve with a fresh salad of your choice.

Social