Spinach and onion omelette finished in the oven

Method

1. 1

   Weigh, wash and prepare the skillet and oven

   Preheat the oven to 200°C. Check that an approximately 20 cm skillet, including its handle, is rated for that temperature. Wash spinach under running water, remove damaged parts and dry; weigh 200 g cleaned spinach. Peel and chop 80 g onion. Divide 15 g oil into 10 g for vegetables and 5 g for finishing. Prepare 2 g salt and 200 g shell-free egg, approximately 4 large eggs. Keep eggs chilled until needed and separate raw-food utensils. These initial 10 minutes include preheating in parallel; add the extra time if the oven takes longer.

   
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   Raw spinach, chopped onion, measured egg, oil and salt beside a metal oven-safe skillet

2. 2

   Soften the onion without burning

   Put the 10 g oil for vegetables in the skillet. Add 80 g onion and cook over medium-low heat for about 5 minutes, stirring until soft and translucent. Avoid burning; lower the heat if it browns too fast. Do not add oil beyond the measured amount, or water.

   
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   Soft translucent onion sautéing in measured oil

3. 3

   Cook the spinach and evaporate moisture

   Add 200 g cleaned spinach to the onion, in batches if needed. Cook for about 3 minutes, stirring until leaves wilt and no pool of free water remains. Do not drain or squeeze: keep the vegetables and oil, evaporating water over moderate heat. If still wet, extend this stage. Transfer the mixture to a heatproof bowl.

   
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   Wilted spinach and onion without standing water in the skillet

4. 4

   Beat eggs and combine with vegetables

   In another bowl beat 200 g shell-free egg with 2 g salt until white and yolk combine. Add the cooked vegetables and all their oil and mix, allowing about 2 minutes in total. Do not taste the raw mixture. Clean hands, worktop and utensils that touched raw egg, then cook the mixture immediately.

   
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   Raw beaten egg mixed with cooked spinach and onion in a bowl

5. 5

   Start setting the mixture in the skillet

   Spread the reserved 5 g oil over the base and sides of the same oven-safe skillet. Pour in all the egg and vegetable mixture and level gently. Cook over low heat for 1 minute, only to start setting the base without excessive browning. The centre is still raw at this stage: do not serve yet or add more oil.

   
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   Level egg and spinach mixture beginning to set at the skillet edges

6. 6

   Finish in the oven and check the centre

   Using oven mitts, place the skillet in the oven preheated to 200°C and cook for approximately 12 minutes. The centre must be set without liquid egg and reach at least 71°C, measured with a clean thermometer in the centre without touching the pan. If it has not reached this temperature, continue cooking and check again; record actual time. Browning alone does not confirm safety. Remove with oven mitts and remember the handle is hot.

   
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   Fully set oven-finished spinach omelette checked with a thermometer

7. 7

   Rest, divide and store chilled

   Rest for 3 minutes on a heatproof surface, keeping track of the hot handle. Divide into 4 equal portions. Serve with a clean utensil; nutrition excludes accompaniments. For storage, use shallow containers and refrigerate at 4°C or below within 2 hours, or 1 hour above 32°C ambient temperature. Eat within 3 days; freezing up to 1 month is an indicative quality period. Thaw in the refrigerator and reheat to 74°C. Do not leave the omelette at room temperature for the next day.

   
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   Round cooked spinach omelette with a separate wedge on a white plate

The step photos are illustrative.