Baked spinach and tomato omelette

1 onion

1 garlic clove

1 tablespoon olive oil

250g baby spinach, cooled, wilted

200ml thickened cream

1 tablespoon grated vegetarian hard cheese

10 eggs

190g jar sundried tomato pesto

2 tablespoons cream

2 tablespoons vegetarian hard cheese

Preheat oven to 170°C. Grease and line a 1-litre terrine. Chop onion and garlic clove. Fry in oil over medium-low heat for 3 minutes until softened. Add spinach, then puree in a processor with cream 1 tablespoon parmesan. Season, then beat in 5 eggs. Lightly beat 5 more eggs with tomato pesto, cream and 1 tablespoon vegetarian hard cheese. Season. Pour half tomato mix into terrine.

Place in a roasting pan, then pour in water to halfway up sides of terrine. Bake 10 minutes to set. Repeat layers, baking half green mix then remaining red for 10 minutes each. Add last green layer. Bake 20-25 minutes. Cool, turn out and slice.