Omelette gâteau

Omelette gâteau

Make this savoury delight your picnic show-stopper.

, 21 September 2015

(2 votes)

Omelette gâteau
  • 50 Mins

  • Serves: 10

  • Price: 84p per serving

Nutritional Info
Each 185g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 543kJ/130kcal.
  • 100g brocolli (small florets)
  • 40g butter
  • 1/2 bunch spring onions, trimmed and sliced
  • 160g bag baby leaf spinach
  • 1 tbsp olive oil
  • 2 pointed red peppers, de-seeded and diced
  • 1/2 x 220g pack baby plum tomatoes, quartered, plus extra to serve
  • 12 large free range eggs
  • 75g feta cheese, crumbled
  • 200g Asda Lighter Soft Cheese with Onion & Chives
  • Rocket leaves, to serve
  • Boil the brocolli for 4 minutes. Drain well and put in a bowl.

  • Melt 15 grams of the butter in a frying pan. Cook the onions and spinach for 3 minutes until the spinach wilts. Add to the bowl.

  • Wipe the frying pan with kitchen paper. Heat the oil, then add the peppers and tomatoes. Gently cook for 4-5 minutes until soft. Transfer to another bowl.

  • Lightly beat together two of the eggs and season. Add a third of the green veg mixture. Scatter on a third of the feta.

  • Melt a little butter in a small, non-stick frying pan. Pour in the egg mixture and swirl to cover the base. Cook over a medium heat until almost set. Slide onto a plate, then invert the pan onto the plate. Flip the omelette and cook for 1 minute until the base is set. Slide onto another plate.

  • Repeat to make two more green omelettes, each using two eggs, a third of the green veg and a third of the feta. Stack, layered, between greaseproof paper and leave until cold.

  • Repeat to make three red omelettes, each using two eggs and a third of the tomato mixture. Stack, as before.

  • Layer the omelettes, alternating red and green, spreading all but the top one with soft cheese. Wrap in cling film and chill for 3 hours. Top with rocket and tomatoes.