Baked Spinach Tuna & Tomato Omelette

Servings: 4 Total Time: 1 hr 26 mins Difficulty: Beginner
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Print Recipe

Baked Spinach Tuna & Tomato Omelette

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Pescetarian
Difficulty: Beginner Prep Time 28 mins Cook Time 58 mins Total Time 1 hr 26 mins
Cooking Temp: 180  C Servings: 4
Best Season: Suitable throughout the year

Description

A great advantage with a baked omelette is that you can have lunch ready for everyone at the same time and if you have leftovers the next day add it into a crusty bread roll.

Ingredients:

Method:

  1. Butter grease a low pie dish.

  2. Place the omelette filling ingredients and some of the grated cheese in between; I put the spinach at the bottom, tuna and tomatoes on top and half of the cheddar cheese, then some more spinach and olives on top (I did it this way to have an even layer of filling all through the dish).

  3. Beat eggs, milk, salt and pepper until well blended and pour over the filling.

  4. Sprinkle the remaining cheese on top and bake in the oven 180C/350F for 1 hour or until cooked and browned on top.

  5. Enjoy!