Greek Herb and Feta Omelet

Name: Baked Polenta Breakfast Squares with Spinach and Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cooked polenta; 2 cups baby spinach; 6 large eggs; 0.5 cup sharp cheddar cheese; 2 scallions; 1 tablespoon butter; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper

Chef

Method

1
Crack eggs into a small bowl and whisk thoroughly with a fork until the whites and yolks are fully combined and no streaks remain. Season with a pinch of salt and black pepper.
2
Finely mince the dill and parsley. Crumble the feta into small, even pieces.
3
Place an 8-inch non-stick skillet over medium-low heat. Add the butter and melt until foaming, but do not allow it to brown.
1 min
4
Pour the eggs into the pan. Stir rapidly in a circular motion while shaking the pan until small, soft curds form with no visible liquid egg remaining and the eggs reach 160°F (71°C).
2 minMedium-low heat
5
Stop stirring and use the spatula to smooth the egg mixture into an even layer. Sprinkle the minced herbs and crumbled feta across the center of the omelette.
1 min
6
Tilt the pan away from you and gently roll or fold the omelette over itself toward the edge of the pan. Invert the omelette onto a plate so the seam side is down.
1 min

Baked Polenta Breakfast Squares with Spinach and Eggs

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6 servingsAmerican

Baked Polenta Breakfast Squares with Spinach and Eggs

Cook

0

Chef

Method

1
Preheat the oven to 375°F. Butter an 8-inch square baking dish and spread the cooked polenta evenly across the bottom.
5 min190°C
2
Scatter the spinach, cheddar, and scallions evenly over the polenta. Press six wells into the topping without exposing the dish bottom.
3 min
3
Crack one egg into each well and season the eggs with the salt and black pepper.
2 min
4
Bake until the egg whites are fully set, the yolks reach your preferred doneness, and the center of the polenta is hot, about 18 to 22 minutes.
20 min190°C
5
Rest the baked polenta for 5 minutes, then cut into six squares and serve warm.
5 min