Baked Omelet with Greens
- 1 quart or ½ lb. spinach, kale, Swiss chard, or other greens
- 1/4 cup butter
- 1/3 cup flour
- 1 teaspoon salt
- 1/8 teaspoon pepper (pinch)
- ¾ cup liquid (milk, cream, water, soup stock, vegetable juice, or a mixture of two or more of these)
- 4 eggs
- 1 teaspoon lemon juice or vinegar
- Wash the greens with great care, boil until tender (20 – 25 min.) in the least possible amount of water; drain and chop fine.
- Melt the butter, add the flour, and cook for one minute.
- Add the milk, stirring constantly, and cook until the mixture is smooth and thick.
- Add the chopped greens and the egg yolks, unbeaten.
- Beat the whites of the eggs stiff and add them to the other mixture by the cutting and folding process.
- Pour into a buttered baking dish and cook in a slow oven for 30 minutes, or until firm and brown.
- Serve at once.
Farmers’ Bulletin 712 School Lunches March 1916
