Search This Blog

Oct 24, 2016

Mini tarts with bread crust

My daughters usually have omelets for breakfast so, for a little change, I decided to improve the presentation, without changing the ingredients. I added a bread crust and I made some mini-tarts / layered omelets (or however you like to call them): one layer of bread, one layer of spinach omelet and one layer of omelet with mushrooms, topped with cherry tomato slices. You need very little preparation time and they look very festive.  

- 2 very thin slices of bread;
- one handful of spinach /mangold; 
- 4-5 small champignon mushrooms;
- 2 eggs;
- 4-5 cherry tomatoes (or a normal size tomato).


Break the bread slices into pieces and add a thin layer of bread in every silicon mold (in the first ones I put whole pieces and in the last ones I just places the small pieces left - they will stick together after baking because of the egg on top) and gently press with your fingers. Blanch and chop the spinach, finely chop the mushrooms and slice the tomatoes.

In two separate bowl whisk two eggs. Add the spinach to the first bowl and the mushrooms to the second. Add one spoonful from every bowl into every silicon mold.   

Top with tomato slices and bake in the preheated oven, at 190 degrees C, for 20-30 minutes, until the omelet and the tomato slices are completely baked.

Let the mini-tarts cool in the mold then serve (in the last 5 minutes of baking you can add on top of each mini-tart a slice of mozzarella or some grated yellow cheese)

No comments:

Post a Comment