Name: Baked Omelette with Spinach and Cooked Ham
Prep time: 10 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 6 eggs; 200 g fresh (or frozen) spinach; 100 g cooked ham (diced or shredded); 40 g parmesan cheese (grated); 100 ml milk; salt; pepper; Extra virgin olive oil

A soft and tasty omelette, baked in the oven with spinach and cooked ham. Ideal as a main course for a quick lunch.

The baked omelette with spinach and cooked ham is a simple and authentic recipe. Unlike the classic pan-fried omelette, this baked version is lighter, softer and well cooked, without the need to turn it during cooking.

It is a versatile dish, ideal as a main course, for a quick lunch, an informal dinner or even cut into squares and served as an appetiser or buffet dish

This omelette is also great to prepare in advance: it keeps well in the refrigerator and can be enjoyed either hot or at room temperature. With just a few ingredients and quick preparation, you can serve up a simple but always popular dish.

If you want to prepare a quick lunch or an aperitif with friends, then try the crostini with aubergines and tomatoes.

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Soft baked omelette with spinach — **A light and tasty omelette, perfect for any occasion.**

DifficultyVery easy
CostVery cheap
Preparation time10 Minutes
Cooking time20 Minutes
Serving4People
Cooking methodOven
CuisineItalian

Ingredients

Soft baked omelette with spinach, ideal as a light main course. Here are the ingredients you need to make it

INGREDIENTS

6 eggs

200 g fresh (or frozen) spinach

100 g cooked ham (diced or shredded)

40 g parmesan cheese (grated)

100 ml milk

salt

pepper

Extra virgin olive oil

Tools

Steps

PREPARING THE BAKED OMELETTE

FOR THE VEGETARIAN VERSION omit the ham and add courgettes or onions

PROCEDURE

Prepare the spinach:Wash the fresh spinach thoroughly.
Cook it in a pan with a drizzle of oil or boil it briefly.
Drain and squeeze it well, then chop it with a knife.

Prepare the eggs: Beat the eggs with the milk in a bowl.
Add the Parmesan cheese, salt and pepper.
Add the spinach and cooked ham, and mix well.

Baking: Pour the mixture into a baking tray lined with baking paper or lightly greased.
Level the surface.
Bake in a static oven at 180°C for 25–30 minutes, until the frittata is puffed and golden brown

TIPS FOR THE PERFECT OMELETTE

Squeeze the spinach well to prevent it from releasing water, Add a tablespoon of cream or ricotta cheese for an even fluffier omelette, Use a pan that is not too large to obtain a thick and fluffy omelette.