Baked Spinach Tuna & Tomato Omelette
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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:
- 8 Eggs
- 300g/10.6oz Spinach ((Frozen Spinach) thawed and water removed)
- 1 Large 1 Small Tin of Tuna (Tuna (250g/8.8oz), drained)
- 2 Tomatoes (chopped and seed pulp removed)
- A few Olives ((Black) Whole)
- ½ Cup Cheddar Cheese (Grated)
- 1 Cup Milk
- Salt & Pepper
Method:
Butter grease a low pie dish.
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).
Beat eggs, milk, salt and pepper until well blended and pour over the filling.
Sprinkle the remaining cheese on top and bake in the oven 180C/350F for 1 hour or until cooked and browned on top.
Enjoy!