Oven omelet with leek and spinach

Name: oven omelet with leek and spinach
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 500 g fresh leek; 1 el traditional olive oil; 200 g wild spinach bag of 400 g; 6 medium sized egg; 250 ml cooking cream light; 1 tl ground nutmeg; 1 tl dried thyme; 30 g Parmigiano Reggiano

Egg from the oven with fresh leeks and spinach, finished with a layer of melted cheese.

250 ml cooking cream light
1 tl ground nutmeg
1 tl dried thyme
30 g Parmigiano Reggiano

Directions

Preheat the oven to 180 ° C.
Wash the leek and cut finely. Heat the oil in a frying pan and stir-fry the leeks for 3 minutes. Fry the spinach for 1 min. Until it has shrunk.
Beat the eggs in a bowl. Mix with the spinach pre-mix, the cream, nutmeg, thyme, pepper and salt.
Grate the cheese. Pour the mixture into the greased quiche mold and sprinkle with the cheese. Bake for about 25 minutes in the middle of the oven.
Serve the omelette (lukewarm) hot or cold. Bon appétit! .