Omelette with cauliflower and spinach
4 servings
60 minutes
Cauliflower and spinach omelet is a refined dish of French cuisine that combines the delicate texture of baked vegetables with the rich flavor of eggs. The French skillfully use eggs in their gastronomy to create airy and aromatic dishes. Cauliflower adds tenderness while spinach provides a slight zest. Turkey ham adds depth of flavor, and melted cheese completes the composition with a velvety touch. Baking helps retain the juiciness of the ingredients, creating a harmonious taste. This omelet is suitable for a light breakfast or a hearty dinner and pairs excellently with greens and fresh bread.
1
Whisk the eggs in a bowl until the mixture rises 2-3 times.
- Chicken egg: 6 pieces
2
Add thawed spinach, chopped greens, and diced ham. Season with salt and pepper, and mix gently.
- Frozen spinach: 400 g
- Fresh herbs: to taste
- Turkey ham: 150 g
- Salt: to taste
- Ground black pepper: to taste
3
Boil the cauliflower for 5-6 minutes (add the cauliflower to boiling water). Drain in a colander to dry.
- Frozen cauliflower: 400 g
4
Grease the baking dish with butter, then add the cauliflower - if the florets are large, cut them. Then place pieces of tomato in a random order.
- Frozen cauliflower: 400 g
- Tomatoes: 1 piece
5
Pour the mixture of eggs and spinach over the cabbage with tomato. Place in a preheated oven at 200 degrees. Bake for 15-20 minutes at 180 degrees.
- Chicken egg: 6 pieces
- Frozen spinach: 400 g
- Frozen cauliflower: 400 g
- Tomatoes: 1 piece
6
Sprinkle with grated cheese and bake for another 5 minutes until the cheese melts.
- Rossiysky cheese: 50 g