Ingredients
The following ingredients have 7 Servings
- 2 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1 large red onion, halved and thinly sliced
- 4 green onions, white and pale green portions, finely chopped
- 2 garlic cloves, crushed to a paste using the side of a chef’s knife and 1/4 tsp. kosher salt
- 2 oz. (60 g) baby spinach, coarsely chopped
- 1/4 cup (1/4 oz./7 g) fresh cilantro, coarsely chopped
- 1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley, coarsely chopped
- 1/4 cup (1/3 oz./10 g) chopped fresh chives
- 2 Tbs. coarsely chopped fresh dill
- 1/4 cup (1 1/4 oz./40 g) pine nuts, lightly toasted and chopped
- Kosher salt and freshly ground pepper
- 10 eggs
- 1/4 cup (2 fl. oz./60 ml) nonfat milk
- 1/2 cup (4 oz./125 g) 2% Greek yogurt
Instruction
- Preheat an oven to 350°F (180°C).
- In a large nonstick sauté pan over medium heat, heat the oil and butter until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes. Add the green onions and garlic and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, about 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper, and remove from the heat.
- Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan. Transfer to the oven and bake until puffed, just set and lightly golden brown on top, about 25 minutes.
- Remove the omelette and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt. Serves 6 to 8.
- Courtesy of Bobby Flay
