Baked omelette recipe

I have had it in my head for years that I am a pretty rubbish cook. I have a degree in chemistry and that lends itself more to baking. I can bake. Precise measurements, temperatures and following recipes to the letter. I can do that. But the kind of cooking where you start with ingredients and bish bash bosh, tasty dinner? Didn’t think I could do that.

Recently I have started to prove that to be incorrect quite regularly. I’m coming to terms with the fact that I can cook. I usually just can’t be bothered to. That’s something different.

I really want to stretch every penny as far as I can because I have big dreams that will take money to achieve (money = freedom in my mind). I am also working on eating more vegetables and improving my health. These two things go together because I keep buying nice food that gets wasted when I buy and then consume something less healthy.

My fight against that lead to this lovely dinner this evening.

I had some sorry looking spring onions in the fridge and eggs that we’re getting close to their date. I came up with the following:

Baked Omelette – serves 4 (293 kcal per serving)


  • 1tsp Butter
  • ~150g Frozen spinach
  • 6 Free range eggs (medium)
  • 200ml semi-skimmed milk
  • 3 spring onions
  • 125g mature cheddar
  1. Preheat oven to 200°C
  2. Put frozen spinach into a sieve and run under cold water until it defrosts. Then squeeze as much water out as possible.
  3. Chop up spring onions quite small and grate cheese
  4. Break eggs into a jug (if you’re as clumsy as me, check for shell and remove before doing anything else. Curse words and tutting at one’s self is entirely optional during shell removal)
  5. Wipe around the bottom and sides of a 20x20cm baking dish with the butter
  6. Place the spinach around the bottom of the dish (it will almost cover the bottom).
  7. Take a small amount of the cheese (less than a quarter) and sprinkle over the spinach.
  8. Add the spring onions and most of the cheese to the eggs with the milk and beat together well. Don’t worry, the spring onion will float to the top.
  9. Pour this mixture over the spinach and cheese in the dish.
  10. Sprinkle the left over cheese on top.
  11. Place in oven for 30mins or until brown on top and egg fully cooked.

Mine rose quite a bit in the oven. It settles back down after cooling a little bit. I also added a dollop of cream cheese in 3 places on one side. This is totally optional. Pretty much every ingredient here is optional except the eggs, milk and cheese. It would be lovely with ham, or peppers maybe? Please let me know if you try it and what variations you make.

I will openly admit to going back for seconds.

Hope you enjoy!

KT. :-)

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