Omelette cakes recipe

  • Serves 4
  • 20mins to prepare, 20mins to cook, 12hrs to cool
  • 715 calories / serving
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In a mixing bowl break twelve eggs, add salt and pepper and whisk. In a small omelette pan, heat some oil over a moderate heat and add one sixth of the omelette mix, add the herbs, spinach and Parmesan cheese. Cook, and once the egg is brown underneath, transfer it to a plate and return it to the pan to cook the other side.

Repeat this five more times until you have six omelettes. Once cool, spread the cream cheese on three of the omelettes and sandwich this with the other three. Lay on top of each other in a cake tin and chill overnight.

  • Ingredients

  • 12 eggs
  • 25ml olive oil
  • 1tbsp mint, chopped
  • 1tbsp parsley, chopped
  • 1tbsp chives, chopped
  • 1tbsp coriander, chopped
  • 2tbsp leaf spinach, chopped
  • 300g cream cheese
  • 100g parmesan, grated
  • sea salt
  • freshly ground pepper
  • Energy 2965kj 715kcal 36%
  • Fat 66g 94%
  • Saturates 33g 165%
  • Sugars 1g 1%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 0.4g Protein 30.3g Fibre 0.1g


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