Slow Morning Omelette Sandwich
- Prep time
15-20 - Cooking time
20-25 - 6
- 8 eggs
- 450 ml cottage cheese, divided
- 500 ml chopped spinach
- Salt and pepper
- 60 ml grated or shaved firm Québec cheese
- 2 red peppers, halved
- 30 ml oil
- 2 spring onions, chopped
- 60 ml coriander
- 60 ml basil
- 22 ml lemon juice
- 12 slices St-Méthode Wholegrain Miche
- Sliced tomatoes (optional)
- Baby spinach, to taste
Preheat the oven to 425°F (210°C). Line a 23 × 33 cm baking tray with parchment.
In a large bowl, whisk the eggs with half the cottage cheese and the spinach. Season. Pour into the tray, add the firm cheese and bake for 20-25 minutes, until set.
Brush the peppers with a little oil. Grill for 4-5 minutes on each side in a griddle pan (or roast in the oven with the omelette).
In a blender, purée the remaining cottage cheese with the spring onions, coriander, basil, lemon juice and oil. Season.
Allow the omelette to rest, then cut into 6 portions.
To serve, toast the bread and assemble: spread with the sauce, add the omelette and chosen toppings.
*Recipe courtesy of Isabelle Huot, Doctor of Nutrition
Tips
Out of season, marinated roasted peppers can also be used.
