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Baked Florentine Omelette

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Baked Florentine Omelette

with spinach, cheddar Bechamel sauce and grilled bread

Informations supplémentaires
30 min. | 690 kcal | easy | Vegetarian, Family | Printable version
1. Setup Preheat the oven to 400°F. Chop spinach and garlic.
2. Cook the eggs Heat 1 tbsp. of butter in an ovenproof skillet. Cook the spinach and garlic for 1 minute. Remove from the heat. Add the cream, eggs, salt and pepper. Bake in the oven for 13-16 minutes until the eggs are cooked.
3. Make the Bechamel sauce Heat 1 tbsp. of butter in a saucepan. When the butter is foaming, add the flour and mix for 30 seconds. Whisk in the milk and heat until it's beginning to thicken. Reduce the heat to medium, add the cheese and stir until melted. Add salt and pepper. Keep the sauce over very low heat until the last step.
4. Cook the bread Heat a drizzle of oil in a skillet over medium high heat. Cook the slices of bread for about 2 minutes on each side until browned. You can also toast the bread in the toaster.
5. Plate your dish Serve the eggs with the slices of bread, the cheddar sauce and garnish with smoked paprika to taste. Add salt and pepper to taste. Bon appétit!
3unitFresh egg
60gBaby Spinach
4unitMultigrain Bread
200mlMilk 2%
10gAll-Purpose Flour
80gMild Cheddar
120mlCream 18%
2gSmoked Paprika
1unitGarlic Clove(s)
What you need pans, pot, spatula, whisk
690 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 47g
16%
fat 41g
63%
cholesterol 432mg
144%
fiber 3g
12%
protein 34g
saturated 21g
105%
sodium 858mg
36%
sugar 12g
trans 1g