Baked Omelette/Quiche with Spinach and Ricotta Cheese

by Vashte on March 3, 2012

The magic thing about this dish is that is can be breakfast, lunch, dinner or a snack. It keeps well in the fridge, it takes 10 minutes max to prepare, and you can add any veges or protein to the mix to spice it up for flavour. The options are endless. It is up to your imagination, and what ingredients you have in the fridge at the time! As you will see from some of the photos and options I post after this.. I am a quiche/omelette fanatic- they are healthy, fast and cost effective. No crust means no excess and unwanted calories. I LIKE IT!


  • 2 med red onions, finely sliced sautéed in water.
  • 1 bunch English spinach, washed well and chopped coarsely
  • Fresh basil from your garden.
  • 250g ricotta cheese
  • ½ C olives
  • 6 eggs
  • 1 tspn salt – not too much as olives are salty too – easy to over do it.
  • pepper and paprika to taste. (paprika will help speed metabolism)

How to make it work:

  1. Preheat over to 180C
  2. In a frypan sauté the onions in water until soft.
  3. Add all other ingredients to a bowl and stir together.
  4. Add the onions.
  5. Once ingredients are stirred thoroughly pour into a pan, or crockery bowl approx 24cm.
  6. Bake for about 30-45 mins till puffed and evenly browned.
  7. Remove from the oven and allow to firm up in the pan for a few minutes – the omelette will sink back while cooling.
  8. Turn out onto a plate to stop further cooking, or leave in the pan/bowl and allow to cool.
  9. Serve warm or at room temperature.

The cheese in this recipe is not necessary – but a treat for the odd occasion. I will post other healthy options without cheese soon.

Serves 6

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