Gratin-style spinach and chicken omelette
A simple omelette treated more like a gratin: the omelette forms the bottom layer in the dish, topped with chicken and spinach in a cream sauce and browned in the oven.
52 K 5/5 (1 reviews)
45 min.
Easy
4.50 €
6 people
10 IngredientsLast modified on: August 16th 2020
For 6 people, you will need:
- 1
200 g cooked chicken - 2
1 shallot - 3
2 tablespoons olive oil - 4
300 g cooked spinach - 5
200 ml cream - 6
6 eggs - 7
20 g butter - 8
50 g grated cheese - 9
salt - 10
pepper - Total weight: 1,125 grams
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 1 min.
Pour 2 tablespoons olive oil into a frying pan on high heat. When good and hot, add the chopped shallot.
Salt, pepper and cook for 1 minute without colouring.
Salt, pepper and cook for 1 minute without colouring.
Stage 3 - ⌛ 1 min.
Add the chicken pieces and mix well.
Stage 4 - ⌛ 1 min.
Add 300 g cooked spinach.
Stage 5 - ⌛ 2 min.
Add 200 ml cream, salt and pepper again then mix well. Turn down the heat and leave to thicken gently.
Stage 6 - ⌛ 4 min.
Meanwhile, break 6 eggs into a bowl, salt and pepper, then whisk together.
Stage 7 - ⌛ 1 min.
Put a small frying pan on medium heat and melt 20 g butter. Pour in the beaten eggs.
Stage 8 - ⌛ 4 min.
Gently pull the eggs from the edge into the centre with a soft spatula until they are just barely set.
Turn off the heat.
Turn off the heat.
Stage 9 - ⌛ 2 min.
Stage 10 - ⌛ 1 min.
Spread the chicken and spinach mixture on top.
Stage 11 - ⌛ 1 min.
Top with the grated cheese.
Stage 12 - ⌛ 20 min.
Bake for about 20 minutes.
Remarks
Do take care not to overcook the eggs in stage 8 or they will dry out in the oven.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 870 RDI=340 % | 120 RDI=10 % | 450 RDI=70 % | 2,030 RDI=100 % | 8,520 RDI: 100 % |
| Per 100 g | 80 RDI=30 % | 10 RDI=1 % | 40 RDI=6 % | 180 RDI=9 % | 760 RDI: 9 % |
| Per person | 150 RDI=60 % | 20 RDI=2 % | 80 RDI=10 % | 340 RDI=20 % | 1,420 RDI: 20 % |
How much will it cost?
- For 6 people : 4.50 €
- Per person : 0.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Chicken with spinach in a cream sauce , Parcels of fish fillet in spinach, Spinach and ricotta ravioli, Pan-fried cheese, egg and spinach toastie, Spinach and hard-boiled egg gratin, ... See them all 36
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Beans with tomatoes, Quick chicken curry, Rice and peas, Lemony chicken and radish salad, Gratin of chicken with rice and sautéed mushrooms, ... See them all 16
Cream
Like these other recipes: Mushroom velouté, New York style pasta, Spinach à la Lorraine, Clementine Chantilly, Curried prawn risotto, ... See them all 120
Grated cheese
Like these other recipes: French onion soup, Breton Pie, Grilled ham and bechamel sandwiches, Baker's pizza, Manou's zucchinis garnished, ... See them all 75
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018415 K5 40 min.
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?". February 21th 2011231 K 23.9 20 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011334 K3.7 1 hour 15 min.
How to roll out pastry for a tart
Lining the bottom of a tart tin with pastry is not as simple as it sounds. To help you get it right every time, here's an illustrated procedure. October 13th 2010314 K4.6 25 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016475 K4.4 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.