John Myers
Ingredients for 4 servings:
- 8 eggs
- 100 ml milk
- 2 packs of creamed spinach
- 1 medium-sized onion(s), diced
- 1 pack of sheep’s cheese or goat’s cheese
- 1 pack of tomatoes, pureed
- 2 packs of mozzarella
- Paprika powder
- Pinch(s) of salt and pepper
- nutmeg
- Cayenne pepper
- chili flakes
- Butter for frying
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes
Food combining, own creation
Combine the eggs and milk in a bowl and whisk. Season with salt, pepper, nutmeg, and cayenne pepper. Heat the spinach in a saucepan and season with salt and pepper. Heat the passata in a separate pan and season with salt, pepper, paprika, and chili flakes. Sauté the diced onions until translucent, then add them to the spinach and tomato sauce. Cut the feta cheese into pieces and the mozzarella into slices. Heat the butter in a medium-sized pan and pour in a ladleful of the egg mixture. Cook until cooked through. Slide the omelet out of the pan onto a plate and divide the spinach and feta in portions over one half of the omelet, fold it over, and place it in a baking dish. Repeat with the remaining omelets. Finally, drizzle with the tomato sauce so the omelets are covered but not drowned! Then arrange the thinly sliced mozzarella on top. Bake the whole thing in the oven at 250 °C for about 10 minutes until the mozzarella is nicely browned!
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