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.