Omelette Cake

Omelettes Cheese Sauce Filling

10 eggs 3 tbsp butter 2 300g packages of thawed spinach

1/4 c. water 3 tbsp flour 1 tbsp butter

salt & pepper 1 1/2 c. milk 1 small onion, finely chopped

1 tsp melted butter 1 1/2 c. shredded cheese

Beat together eggs, water, seasonings. Over medium heat, melt butter in a 9" non-stick skillet. Pour 1/2 c. egg mixture into skillet, tilting skillet to cover surface. Cook 2-21/2 min. or until set. Slide omelette from skillet. Repeat to make 4 more omelettes.

In a medium saucepan over medium heat, melt butter. Stir in flour and cook 1 min. Stir in milk; cook and stir until mixture is thickened. Reduce heat and simmer 2 min., stirring occasionally. Season to taste. Stir in 1 c. cheese until smooth. Remove from heat.

Drain spinach well. In a large skillet over medium heat, melt butter. Add onion; cook and stir for 3 min. Add spinach and cook over medium heat until liquid is evaporated. Stir in 1 c. of cheese sauce.

Place one omelette in a 9" spring form pan. Alternate 4 layers of spinach filling and omelette, ending with an omelette on top. Top with remaining sauce and cheese. Cover with foil and refrigerate until ready to bake or over night. Preheat oven to 375*. Remove foil. Place pan on a baking sheet and bake until top is golden brown and mixture is hot, about 35-45 min. Cover and let stand 15 min. Remove sides of pan and serve in wedges.