Seasonal Recipes

Baked omelette with seasonal greens

Serves: 6

Extra-virgin olive oil, for brushing
8 large eggs
15 gms (1/8 cup) all-purpose flour
1 tablespoon plus 1 teaspoon chopped herbs
1 teaspoon sea salt
1⁄4 red onion, thinly sliced 
2/3 bunch Cavolo Nero or similar greens quickly sautéed or steamed

1. Preheat oven to 160°C with rack in upper third. Brush a rimmed baking sheet with oil. Line with parchment; brush parchment. Whisk eggs in a bowl until combined, then slowly whisk in flour, thyme, and salt until smooth. Pour into prepared baking sheet. Sprinkle with red onion and tuck in greens.

2. Bake until puffed and golden, about 20 minutes. Serve warm or room temperature, cut into squares.