Recipe for the day: Start your day off right — eggs & greens!

lettuceBaked 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
  1. Wash the greens with great care, boil until tender (20 – 25 min.) in the least possible amount of water; drain and chop fine.
  2. Melt the butter, add the flour, and cook for one minute.
  3. Add the milk, stirring constantly, and cook until the mixture is smooth and thick.
  4. Add the chopped greens and the egg yolks, unbeaten.
  5. Beat the whites of the eggs stiff and add them to the other mixture by the cutting and folding process.
  6. Pour into a buttered baking dish and cook in a slow oven for 30 minutes, or until firm and brown.
  7. Serve at once.

Farmers’ Bulletin 712 School Lunches March 1916

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