A creamy, flavorful baked omelet that is perfect for preparing several portions at once. Made with leeks, spinach, cream cheese, and our Dill Pickle, Cajun, and Go-to blend seasonings, this simple and nourishing recipe is full of flavor. Perfect for brunches, lunches, or meal prep.

Quantity: 2 omelets, 8 inches in diameter, 8 to 12 servings
Storage: 4 days in the fridge | Freezes well
Preparation: about 15 minutes
Cooking: 10 to 20 minutes

Seasonings used

Dill Pickle Seasoning
Cajun Seasoning
Go-To Blend

Ingredients

10 eggs
1/2 cup 35% whipping cream
1/2 cup regular cream cheese
1 leek
8 cups spinach
1 tbsp Les Savoureux Dill Pickle Seasoning
2 tsp Les Savoureux Cajun Seasoning
1 tbsp Les Savoureux Passe-Partout Seasoning
1 1/2 cups shredded mozzarella
Freshly ground pepper, to taste
A drizzle of oil, for cooking

Preparation

Preheat the oven to 375°F. Oil 2 round 8-inch quiche pans.

Finely chop the spinach and leek. Set aside.

In a pan, heat a drizzle of oil and sauté the leek and spinach for a few minutes, until slightly wilted. Season with freshly ground pepper and Les Savoureux Passe-Partout Seasoning.

Meanwhile, in a food processor, or in a bowl using a whisk, mix the 35% cream, cream cheese, Les Savoureux Dill Pickle Seasoning, and Les Savoureux Cajun Seasoning for about 1 to 2 minutes, until smooth.

Add the eggs and mix again for about 1 minute.

Divide the leek and spinach mixture between the two quiche pans. Pour the egg and cream cheese mixture on top.

Generously garnish with shredded mozzarella.

Bake on the top rack for 10 to 20 minutes, or until the tops are golden and the omelets are fully cooked. Let rest for 5 minutes before serving.