Baked omelette with spinach

Wash the spinach and cook in a pan with a little olive oil. Salt, pepper and chop coarsely with the knife. In a bowl beat with the help of a blender eggs, with milk, a pinch of salt and pepper and parmesan cheese. Mount well so that they are filled with air.

Add the chopped spinach and pour the mixture into a baking dish covered with oven paper.

Bake the omelette in a preheated oven at 180ºC for about 25 minutes.

Use Freddy’s delicate freezing function to store the omelette in the freezer for up to 6 months. If necessary, regenerate it in the oven at 160°C for 10-15 minutes.