Rainbow omelette

Recipe from: 7/5/1990 12:00:00 AM
Ingredients 8
Servings 6


  • 14
  • 100
  • butter or margarine
  • salt and pepper to taste
  • 125
    spinach, fresh or frozen, cooked
  • 3
    tomatoes, peeled, chopped and simmered in butter or margarine
  • 125
    cottage cheese or cream cheese
  • 15
    parsley, chopped


1. Beat 2 eggs and 25 ml water together. 2. Heat butter or margarine in a pan, and pour egg mixture in. As it starts to set, gently pull the mixture away from the sides, while tilting the pan so that the raw mixture can flow onto the hot pan. While omelette is cooking, beat 2 more eggs with water. 3. Place cooked omelette flat on a hot serving dish. 4. Prepare next omelette and cover first omelette with hot spinach purée. 5. Place second omelette on top and cover with tomatoes. 6. Continue with third omelette and cover with cottage cheese or cream cheese. 7. Repeat the method by preparing another four omelettes. Spoon fillings onto three of the omelettes and garnish the last with parsley. 8. Cut into wedges. 9. Serve with a green salad and wholewheat bread.

Read more on: eggs  |  shallow-fry

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