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

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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!

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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 parchment 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 set and golden brown.

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