Baked Polish Omlette (Drachena)
Baked Polish Omlette (Drachena)
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 503
- Total Fat
- 41
- Saturated Fat
- 22
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 19
- Cholesterol
- 312
- Sodium
- 698
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 503
- Total Fat
- 41
- Saturated Fat
- 22
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 19
- Cholesterol
- 312
- Sodium
- 698
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
1 bunch scallions, sliced
1 clove minced garlic
1 tablespoon olive oil
3 tablespoons rye flour
1 1/2 ounces milk
2/3 cup sour cream
4 eggs beaten
1 tablespoon chopped cilantro
1 tablespoon chopped flat leaf parsley
2 tablespoons melted butter
Salt and pepper, to taste
1 cup cooked chopped spinach
2 red peppers, small dice
6 ounces crumbled feta cheese
Directions
- Preheat oven to 350 degrees. Saute scallions and garlic in oil and place on the bottom of an oiled 8-inch casserole. Mix flour, milk, sour cream and eggs and herbs, butter and seasoning. Place vegetables in casserole. Pour egg mixture on top and cover with crumbled feta. Bake 40 to 45 minutes.
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