Baked omelette with ricotta and spinach

Name: Baked omelette with ricotta and spinach
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Eggs medium 5; Spinach cleaned 1.1 lbs; Cow's milk ricotta cheese 1 cup; Emmentaler cheese 3.5 oz; Leeks 1.7 cups; Grana Padano PDO cheese 1.1 oz; Extra virgin olive oil 3 spoonfuls; Butter to taste; Breadcrumbs to taste; Fine salt to taste; Black pepper to taste

it es de br fr

520

Calories per serving

Vegetarian

Energy Kcal 520
Carbohydrates g 18.9
of which sugars g 6.3
Protein g 30.3
Fats g 36
of which saturated fat g 16.87
Fiber g 4
Cholesterol mg 338
Sodium mg 826

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Soft, fluffy texture and that baked omelette look give this breakfast dish HUGE curb appeal—especially for families who want something both pretty and delicious at the table. The way the ricotta omelette sets up in nice, smooth slices...perfect for any morning when people want a good start or a weekend brunch with a bit more comfort. Families love seeing the oven-baked omelette come out all golden and filled with green spinach—looks neat sitting on a platter, and it smells inviting, too. When you bite in, the rich ricotta and earthy spinach balance out for a good taste that’s not too heavy but still very satisfying. This one works well for celebrations since you can put it right in the middle of a buffet spread or serve it as the main event for a family meal. Lots of families say it’s their go-to for making breakfast feel a little special or turning lunch into something guests remember. Healthy, protein-packed, and full of fresh flavor, it makes an easy choice for folks who care about giving their families nutritious, balanced meals without any fuss or fancy ingredients.

Busy mornings get easier with these easy baked omelette recipes. People lean on the spinach omelette for quick breakfasts, simple lunches, or crowd-pleasing brunches because it’s just always so practical (and everyone can grab a slice and go). Works great eaten warm, but honestly...room temp is also totally GOOD—families find that flexibility super helpful. Most just top it with a little herb, maybe a side salad or some toast and it’s a winner for all ages. Whether you call it a ricotta and spinach frittata or a classic baked omelette, home cooks notice it turns out perfectly every time. Great pick for anyone looking up healthy breakfast recipes, since it has everything families like: good protein, nice taste, and a soft, creamy texture that disappears fast at the table. Changes up easily with different seasonings or extra veggies if you want. Bottom line—this is the kind of egg dish busy home bakers come back to, because it’s reliable, feels special, and, above all, tastes really DELICIOUS (hard not to reach for seconds).

How to prepare Baked omelette with ricotta and spinach

To prepare the baked omelette with ricotta and spinach, start by thoroughly washing the spinach 1, then remove the larger stems and drain them. Thinly slice the leek 2, after removing the outer leaves and discarding the greener part of the stem; heat three tablespoons of oil in a non-stick pan and sauté the leek 3;

Add the spinach to the pan 4, raise the heat and cook for a few minutes with the lid on 5. When the spinach is soft and well cooked, drain them, squeeze them in a strainer 6

and chop them with a knife 7. Now beat the eggs well with salt and pepper 8 to taste, incorporate the fresh ricotta 9 and beat again,

then add the grated Parmesan and grated Emmental 10 and beat again. At this point, add the spinach to the egg and cheese mixture 11, mix everything well 12.

Meanwhile, butter and sprinkle with breadcrumbs a round mold about 9 inches in diameter 13. Pour the mixture into the pan, level it with a spatula 14 and bake in a preheated static oven at 355°F and cook for at least 30-40 minutes (or in a convection oven at 320°F for about 25 minutes); the omelette will be ready when it starts to come away from the edges of the mold and the inside is no longer creamy 15. You can serve the baked omelette with ricotta and spinach hot or warm.

Storage

Store the baked omelette with ricotta and spinach in the refrigerator, in an airtight container, for up to 2-3 days.

Advice

The baked omelette is also excellent with Swiss chard and beet greens instead of spinach: remember to remove the tougher parts of the stems before cooking them!

If you love this combination, don't miss our recipe for Ricotta and spinach bites!

For the translation of some texts, artificial intelligence tools may have been used.