Oven Omelet with Kassler and Tomatoes - Ugnsomelett med kassler och tomat

OVEN OMELET WITH KASSLER AND TOMATOES

Ugnsomelett med kassler och tomat

Serves 4

1 red onion

2½ oz fresh spinach

10.6 oz kassler (warm-smoked,

boneless loin of pork)

8 eggs

0.4 cup heavy cream

0.8 cup creme fraiche

0.8 cup grated cheese

3 tablespoons chopped parsley

salt, pepper

7 oz cherry tomatoes

2 tablespoons pumpkin seeds

Preheat oven to 437F.

Peel the onion and cut in wedges. Rinse the spinach and drain well. Shred the kassler. Place onion, spinach and kassler in a roasting pan, 10 x 14 inches, lined with baking paper. Beat together eggs, cream, creme fraiche, cheese, parsley, salt and pepper and pour into the pan. Add tomatoes and sprinkle with pumpkin seeds.

Bake in the middle of the oven for about 30 minutes until the batter has set.

Enjoy!

Bella