Holiday Recipe Club: Wild Onion Baked Omelet

If you read my last post, you know that we found some unexpected wild onions in the back yard and went to foraging.     Thanks again to Foy Update for for confirmation and inspiration.

I did find inspiration for our breakfast.    Foy led me over to an Edible Austin recipe for Wild Onion Tart.   I absolutely did not have everything for this recipe so I decided to look and see what was on hand and adapt.     (But, please check out that recipe.    The tart crust sounds incredible.)

Our "mess" of wild onions.

Man, it seems like it can’t almost be Easter.    And with another holiday comes another post for Holiday Recipe Club.    I am new to this laid back club (hosted by Erin at Big Fat Baker) and this is only my second post.      The secret ingredients for this holiday’s post included eggs, spinach and carrots.    I had to choose at least two of these ingredients.    I decided to incorporate the wild onions into my Holiday Recipe Club dish, but I have to confess that I cheated a bit and used more kale than spinach.   (The kale just looked better and it HAD to be picked as it was already starting to bolt in the hoop house.)    But, I did add a bit of spinach in so I could qualify this recipe for my the club’s post.    This recipe would be delicious with spinach only.

Alas, this is the last of the kale. It (and the spinach) is about to bolt in the hoop house.

 

Baked Omelet with Wild Onions and Greens
Inspired by Foy and Edible Austin

1 T. extra virgin olive oil
1/3 c. wild onions, chopped (greens and all)
2 c. packed spinach or kale (or combo of both), chopped
4 farm fresh eggs
1/4  c. 2% organic milk
1/4 c. plain Greek yogurt
1/4  t. salt
Ground pepper to taste
1/2  c. grated Parmesan or Asiago (I used a mixture of both.)

Preheat oven to 350 degrees.

Heat olive oil in an oven proof skillet.   Sauté onions about three minutes then add kale and sauté until greens are soft (about three minutes more).

Sauté until just soft.

In a medium sized mixing bowl, whisk eggs until fluffy.    Whisk in milk and yogurt and mix until smooth.   Add salt, pepper and cheese.   Stir to combine.

Pour egg mixture into skillet and stir to combine with greens and onions.

Heat ever so slightly until the bottom is just set.

Carefully place skillet in oven.   Bake for 15 minutes or until set.

Cut into pie-shaped wedges and serve.

 

This was a great breakfast as we sat on the patio enjoying this unseasonably warm weather.

Please forgive me for cheating a bit and adding more kale than spinach to this dish.    Remember, it is all about what you can forage from the yard, garden, refrigerator and pantry!

Happy Holidays and please check out the blog hop!

(For last month’s Holiday Recipe Club post, click here.)



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