Grease with butter and line 2 trays measuring 12x15 cm with flour and chill them. It is important to ensure uniformity in lining so that the omelets do not stick to the tray during baking. I used baking paper and lined the sides as well to achieve an even appearance and a nicer presentation. The pictures will illustrate each step to help you in the preparation process.
Meanwhile, wash and dry the spinach, then cut it into large pieces. It is essential that the spinach is fresh and well cleaned, as it will bring a vibrant taste and pleasant texture to the omelet. Prepare the spinach omelet as follows: in a non-stick skillet, heat a tablespoon of oil and add the bacon, letting it fry until crispy. Then, add the chopped onion and sauté until translucent. After about 3 minutes, add the spinach and stir continuously, allowing it to wilt. Turn off the heat and let the mixture cool.
While the spinach mixture cools, beat the eggs with a whisk in a large bowl. Add the remaining ingredients, mixing well to combine. Pour the egg and spinach mixture into one of the trays, ensuring it is evenly distributed, then keep it cool to firm up a bit.
Now prepare the cheese omelet. Mix the egg yolks well with salt and pepper until they become a homogeneous paste and slightly lighter in color. Add the bread crumbs, milk, and your favorite cheeses, mixing carefully to achieve a uniform composition. Pour this mixture into the second tray, making sure to level it.
Now it’s time to bake the omelets in a water bath. In the bain-marie pot, put warm water, making sure it does not touch the bottom of the omelet trays. Place everything in the preheated oven at 180 degrees Celsius and let them bake for 25-35 minutes. Check the omelets periodically; they are done when firm and slightly elastic to the touch.
Once baked, remove the omelets from the oven and let them cool completely in the trays. Cut them into cubes and arrange them artistically on a platter, letting your imagination guide you. Garnish the dish to your taste and inspiration, using anchovy fillets, cheese, capers, or other favorite ingredients. This will be a delicious and impressive appetizer. ENJOY YOUR MEAL!
Meanwhile, wash and dry the spinach, then cut it into large pieces. It is essential that the spinach is fresh and well cleaned, as it will bring a vibrant taste and pleasant texture to the omelet. Prepare the spinach omelet as follows: in a non-stick skillet, heat a tablespoon of oil and add the bacon, letting it fry until crispy. Then, add the chopped onion and sauté until translucent. After about 3 minutes, add the spinach and stir continuously, allowing it to wilt. Turn off the heat and let the mixture cool.
While the spinach mixture cools, beat the eggs with a whisk in a large bowl. Add the remaining ingredients, mixing well to combine. Pour the egg and spinach mixture into one of the trays, ensuring it is evenly distributed, then keep it cool to firm up a bit.
Now prepare the cheese omelet. Mix the egg yolks well with salt and pepper until they become a homogeneous paste and slightly lighter in color. Add the bread crumbs, milk, and your favorite cheeses, mixing carefully to achieve a uniform composition. Pour this mixture into the second tray, making sure to level it.
Now it’s time to bake the omelets in a water bath. In the bain-marie pot, put warm water, making sure it does not touch the bottom of the omelet trays. Place everything in the preheated oven at 180 degrees Celsius and let them bake for 25-35 minutes. Check the omelets periodically; they are done when firm and slightly elastic to the touch.
Once baked, remove the omelets from the oven and let them cool completely in the trays. Cut them into cubes and arrange them artistically on a platter, letting your imagination guide you. Garnish the dish to your taste and inspiration, using anchovy fillets, cheese, capers, or other favorite ingredients. This will be a delicious and impressive appetizer. ENJOY YOUR MEAL!
Ingredients
For the omelette with spinach: -6 eggs -50 g grated Parmesan cheese -4 tablespoons milk -250 g fresh spinach -30-50 g smoked bacon, diced -1 onion - olive oil - salt - pepper For the omelette with cheese: -6 egg yolks -20 g bread crumbs -5 tablespoons milk -1 small mozzarella, diced -70 g mixed cheese, grated - salt - pepper For the trays: -I butter and flour or baking paper