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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By martykuznia_129...
Clinton Townshi...
on June 21, 2010
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Made this for my husband's Polish Father's Day Brunch. I recommend that the rye flour be used as it lends a distinctive 'eastern european flavor" to this dish. Found out at the last minute that I had no spinach and no red peppers. Used hungarian peppers and got a great flavor mix. I liked the spongy texture and plan to try some variations using different cheeses and veggies. (when I told him it was a polish omelet, my husband asked if it had kielbasa in it...what a great idea...that's next, maybe with mushrooms and swiis cheese. This is much easier than quiche and holds up better than a souffle.
By cevan636_12915160
Uniontown, 75
on June 06, 2010
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My hubby and I really liked this recipe. I used 1/4 the red pepper called for and all purpose flour instead of rye flour. We were kind of disappointed at the lack of meat, where's the bacon Michael? Next time I think I'll add a sprinkling of red pepper flakes for a little kick and saute up some bacon at the same time the scallions and garlic are sauteed. But we were both still really please with this recipe, I'm just an experimenter.
By maggieflood_126...
Playa Del Rey, 43
on February 12, 2010
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To see my husband's eyes bug-out after his first bite, I knew we had a winner. I make several recipes from this site and they never disappoint, but this is the first one where the pan was thoroughly scrapped before it made it to the sink. No deviations necessary from the recipe. It is a little time consuming, but well worth the effort.
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