Baked Polish Omlette (Drachena) Recipe

• 1 bn scallions sliced
• 1 x garlic clove chopped
• 1 Tbsp. extra virgin olive oil
• 3 Tbsp. rye flour
• 1 1/2 ounce lowfat milk
• 2/3 c. lowfat sour cream
• 4 x Large eggs beaten
• 1 Tbsp. minced cilantro
• 1 Tbsp. minced flat-leaf parsley
• 2 Tbsp. melted butter Salt to taste Freshly-grnd black pepper to taste
• 1 c. cooked minced spinach
• 2 x red peppers cut small dice
• 6 ounce crumbled feta cheese

1. Preheat oven to 350 degrees.
2. Saute/fry scallions and garlic in oil and place on the bottom of an oiled 8-inch casserole.
3. Mix flour, lowfat milk, lowfat sour cream and Large eggs and herbs, butter and seasoning.
4. Place vegetables in casserole.
5. Pour egg mix on top and cover with crumbled feta.
6. Bake 40 to 45 min.
7. This recipe yields 2 to 3 servings.

scallions, garlic, extra virgin olive oil, rye flour, milk, sour cream, eggs, cilantro, flatleaf parsley, butter salt, spinach, red peppers, feta cheese

Taken from cookeatshare.com/recipes/baked-polish-omlette-drachena-75330 (may not work)