Cheese and Spinach Omelet Pie

  • Difficulty: Basic
  • 50 minutes
  • 4 servings

This rich spinach pie couldn’t taste fresher and more delicious. It has no added flour and its texture comes from using whisked eggs, which thicken and go very well with cottage cheese and parmesan. You can serve it either hot or cold, and even take it with you to work. Your coworkers definitely won’t mind at all.

Ingredients Needed for Cheese and Spinach Omelet Pie

6 eggs
7 ounces of cottage cheese
1 pickled red bell pepper, chopped
½ cup parmesan, shredded
7 ounces of baby spinach

How to Cook Cheese and Spinach Omelet Pie

  1. Preheat the oven to 380°F/190°C.
  2. Crack the eggs and add them in a large bowl. Season with salt, pepper, and whisk everything until smooth.
  3. Add the cottage cheese, pickled bell pepper, and shredded parmesan. Stir to combine the ingredients.
  4. Add the baby spinach and stir gently everything until the baby spinach is fully soaked into the whisked eggs.
  5. Line a round baking tray with parchment paper and pour the egg and spinach mixture into the tray.
  6. Slide the tray into the oven and cook it for the next 40 minutes!


    • You are right. It was a mismatch on our side and one of our colleagues will fix the instructions. We preferred pickled bell pepper, but you can also use fresh red bell pepper if you ran out of pickles or if you’re looking for a fresher touch. Enjoy!

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