Big Girls Small Kitchen


6
4
What's This?
Serving size 4

So many ways to serve this! It’s great hot, warm, and at room temperature. I recommend it as a brunch main, especially if your friends are gluten free, or don’t eat dairy or meat. For a picnic, pre-cut the wedges. Also, if you’d like this to slice really neatly, be sure to give your herbs, greens and scallions a pretty fine chop–big pieces will get in the way when you’re slicing.

Ingredients

6 large eggs2 oz baby spinach, finely slivered8 scallions, white and green parts chopped⅔ cup mixed chopped fresh herbs (I used basil, parsley, tarragon, chives, a tiny bit of dill and a few leaves of mint. Use whatever you like, but definitely go easy on dill and mint, since they’re overwhelming flavors)3 Tbsp chopped walnuts2 Tbsp raisins1 tsp salt freshly ground pepper2 Tbsp butter

Directions

  1. Preheat the oven to 325°F. Beat the eggs with the spinach, scallions, herbs, walnuts, raisins, and salt.
  2. Place a 9 or 10 inch skillet on a burner over low heat and add the butter. Once melted, swirl it around the pan, coating the edges too. Pour in the egg mixture and bake for 30-40 minutes, until the eggs are firm. If you’d like the crust to be golden, finish the omelet under the broiler for a minute or two. Let rest for 5 to 10 minutes before serving, then eat hot or cold.

For the full post, visit Big Girls Small Kitchen.

Tags: Contributor, Brunch, Breakfast, Gluten Free, Vegetarian, Egg, Spinach, Middle Eastern, Baking

Terms of Service | Privacy Policy Corporate Site | Advertise With Us