Baked Green Onion Omelette
- 8 eggs
- 4 green onions, chopped
- 1/2 cup chopped fresh dill or parsley
- 2 cloves garlic, minced
- 1 tbsp flour
- 1 tsp baking powder
In bowl, whisk together eggs, green onions, chopped dill, garlic, flour, baking powder and 1/4 tsp each salt and pepper, set aside.
Brush bottom and side of 9 or 10 inch nonstick ovenproof skillet with 2 tsp extra virgin olive oil. Heat pan over medium-high heat until hot. Pour in egg mixture. Bake in 350F oven until crusty and golden, about 20 minutes.
Run knife around edge; transfer to serving platter. Cut into wedges and serve warm or at room temperature.