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.)

19 comments to Holiday Recipe Club: Wild Onion Baked Omelet

  • wow This looks so good with beautiful colour and wonderful flavours!

  • Perfect for an Easter brunch. I can really tell you used farm fresh eggs from the super bright color the yolks gave your omelet. Beautiful, vibrant colors-perfect for spring. It’s kinda funny b/c I was really close to making something similar (I was going to be daring and try adding carrots too) before I went a different direction. We could have been twin posters for the HRC! lol I’m glad to be in two recipe clubs with you…but I’m sad that we’re in different groups now. I switched b/c I had a friend in the first group and she left the same month I switched! Bummer. lol

  • This omelette looks superb – thick puffy flavoured and delicious! Maybe not I will finally be convinced to make and enjoy eggs 😀

    See you in a week 🙂
    Happy Easter!
    Choc Chip Uru

  • This looks delicious. I don’t mind at all that you put in a bunch of kale. I’m jealous that you were able to walk out to your garden and pick some! I have the wild onions all over my yard too so just might have to head out and make myself an omelet this morning. It looks amazing.

  • This looks SO divine!!!

    Great recipe for this month’s HRC AND I love it that you used your under-the-tree onions!!!

  • I miss having a garden 🙁 Can’t believe you just found wild onion! I need to live near you!

  • The tart looks wonderful and healthy! What a great use of the ingredients. I participated this month but, I err didn’t follow directions well and used only 1 of the suggested ingredients. And I didn’t get the blog hop code, so basically I fubarred it big time 😉

  • What a great idea baking the omlet.

  • I knew you would find a delicious use for your wild onions! Your omelette does look fluffy as well as healthy with those greens too. Garden ingredients I am sure make all the difference. Wonderful item for brunch and HRC!

  • What a tasty breakfast idea! I wouldn’t have thought to bake an omelet, but it looks fabulous. I will definitely have to make this when I get my hands on some good spinach! Thanks for joining HRC, I am loving your recipes!
    (I just wanted to let you know you don’t have to use 2, 1 ingredient works perfectly fine!)

    • Eliot

      I can’t make an omelet worth a darn otherwise. Most of my attempts end up as scrambled eggs! Whoops! My bad—thanks for letting me know I can just use one ingredient—I don’t feel guilty now about the kale! Thanks for making HRC possible. I can’t wait for the new international holidays.

  • Liz

    Oh, your omelet looks wonderful!! And how fun that you used wild onions from your yard! Happy Easter~

  • Yummy–nothing like using fresh from the garden produce.

  • What a fantastic use for those wild onions you found in the backyard! I’m not usually a huge fan of quiche, but this looks delicious.

  • Agh, I’m such an idiot. It really does look like quiche–the wedges held together so beautifully. I’ve never tried baking an omelet before, so I’m going to steal that technique.

  • Looks wonderful and so spring-y!

  • Dan

    Very cool. It’s great to find ingredients in the backyard.

    We found wild garlic in our backyard last year, but only harvested a little bit. I think we’ll get more this year.

    • Eliot

      I have TONS of volunteer garlic in the yard due to my laziness of not putting in a regulation garlic bed. I love that it grows wild (even if it isn’t a truly wild variety.)