Make the first layer of spinach. Whisk the spinach and greens with 2 eggs, 1 tbsp mayonnaise, Khmeli-suneli and salt. In a frying pan or a baking sheet, greased with vegetable oil, pour the first layer of omelet. Put in preheated oven to 180 gr. 7-10 min. Remove from oven, allow to cool.

While preparing the spinach layer, you have time to whip two eggs, 1 tbsp mayonnaise, 1 tbsp tomato paste and pepper with paprika for the second layer. All the layers I fluffed in a blender. On top of the spinach layer pour layer of tomato paste and put in the oven for 7-10 minutes at 180 gr. Remove, let slightly cool.

While preparing the second layer, you make the third. Whisk 2 eggs, 2 tbsp mayonnaise turmeric, salt. Pour the third layer on an omelet red tomato. Bake all in the oven until cooked (approx 10 minutes.)

Ready omelet cools, overturn. Cut it into two parts. Stacking on top of each other. It turns out the Crescent. If You are not satisfied with the thickness of the omelette, it can again be divided and folded on top of each other layers.

I ran into this problem. My pan was glass and scrambled eggs absolutely do not want to get out of it. Therefore, I recommend to either use parchment or pans and molds with non-stick coating (e.g. Tefal). Quite beautiful, tender, taste like all otletov. Think of this omelette will turn out beautiful canapés.