Easy Layered Omelette Cake

By johandi

Nutrients per Serving: Calories 279 - Fat 20g, Saturated Fat 10g, Trans Fat 0g Sodium 427mg, Carbohydrate 11g, Fibre 3g, Sugars 3g, Protein 17g.

Ingredients

• Omelettes:
• 10 eggs
• 1/4 cup
• 50 mLwater
• 1/4 tsp (1 mL) hot pepper sauce
• Cheese Sauce:
• 3 tbsp
• 45 mL butter
• 3 tbsp (45 mL) all-purpose flour
• 1-1/2 cups (375 mL) milk (1%)
• 1/4 tsp (0.5 mL) salt
• 1/8 tsp (0.5 mL) pepper
• 1-1/2 cups (375 mL) shredded old Cheddar cheese, divided
• Filling:
• 2 pkgs (300 g each) frozen spinach, thawed
• 1 tsp (5 mL) vegetable oil
• 1 small onion, finely chopped

Details

Servings 8
Preparation time 35mins
Cooking time 80mins
Adapted from eggs.ca

Preparation

Step 1

Omelettes: Whisk eggs, water and hot sauce in medium bowl. Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour one-fifth of egg mixture (about 1/2 cup/125 mL) into skillet. Cook until set, about 2 minutes. Slide omelette onto plate. Repeat to make four more omelettes.

Cheese sauce: Melt butter in medium saucepan over medium heat. Add flour; cook and stir for 1 minute. Add milk; cook and stir until mixture thickens. Reduce heat and simmer for 2 minutes, stirring occasionally. Stir in 1 cup (250 mL) cheese until smooth. Remove from heat.
Filling: Preheat oven to 375°F (190°C).

Press spinach well in colander to squeeze out any water. Melt butter in large skillet over medium heat. Add onion; cook, stirring frequently, for 3 minutes. Add spinach; cook until liquid is evaporated. Stir in 1 cup (250 mL) of cheese sauce.

Spray 9-inch (23 cm) springform pan with cooking spray. Place one omelette in pan. Alternate four layers of spinach filling and omelette, ending with omelette on top. Top with remaining sauce and cheese. Omelette cake can be baked at this point or covered and refrigerated for a few hours or overnight.

When ready to bake, place pan on baking sheet. Bake, uncovered, in preheated 375°F (190°C) oven, until heated through and top is golden, 35 to 45 minutes. Cover and let stand for 10 minutes. Remove sides of pan. Cut into wedges to serve.