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 eggs
- 2 oz baby spinach, finely slivered
- 8 scallions, white and green parts chopped
- 2/3 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 walnuts
- 2 tbsp raisins
- 1 tsp salt
- freshly ground pepper
- 2 tbsp butter
Directions
- Preheat the oven to 325°F. Beat the eggs with the spinach, scallions, herbs, walnuts, raisins, and salt.
- 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.
