Baked spinach omelet

Ingredients

• 7 eggs
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons country-style sour cream
• 120 g mozzarella
• 1/2 kapia pepper (75 g)
• 150 g fresh spinach
• 5 g fresh dill
• 2 tablespoons olive oil
• 1 garlic clove
• 1500 ml water
• 1 tablespoon olive oil

Preparation

1. Wash the spinach. Put 1500 ml water in a pot and bring to a boil. Add the spinach and boil for 2 minutes, until wilted. 2. Transfer the spinach to a cutting board and leave it to cool for 5 minutes, then chop finely. 3. Heat a frying pan with 2 tablespoons olive oil. Add the spinach and peeled garlic clove, then sauté for 3 minutes. Remove the garlic and take the pan off the heat. 4. Beat the eggs with the salt and pepper until frothy, then stir in the sour cream. Grate the mozzarella on the coarse side of a grater. Dice the kapia pepper and add it to the mixture, along with the spinach and finely chopped dill. 5. Line a 20-22 cm baking dish with parchment paper and grease the paper with 1 tablespoon olive oil. Pour in the mixture and bake in a preheated oven at 170°C for 25 minutes, until browned and set. 6. Take the dish out of the oven and leave the omelet to cool for 5 minutes before serving.