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Recipe: Oven Omelet

submitted by Todd English

If you’re looking for a brunch idea, try this “Oven Omelet”.


12 large eggs

1 lb steamed spinach (cooled, drained and chopped)

1 tablespoon dried organic mint

2 tablespoons fresh black pepper 

8 oz crumbled feta cheese 

24 oz cottage cheese 

Pre heat oven to 350° F

In a large bowl, beat eggs together, then add the other ingredients folding them in until even mixed throughout. 

Pour mixture into a well-greased oven safe pan.

Bake in your oven for 60 minutes. A 60 minutes, the omelet is fully cooked, I like to leave it in another 5 minutes to brown the edges. 

Remove from the oven, let it rest for 5 minutes before serving.  We slice this down the middle and across 2 more time so you’ll have 6 equal squares. 

We serve it with a simple mixed greens salad, topped with grape tomatoes and cucumber.  A simple dressing of very good EVOO, drizzle of white balsamic vinegar and a pinch of Himalayan pink salt.

This is a very filling meal, that is sure to please…

I hope you enjoy it.