chelsea'srecipes

6 large eggs
about 2 ounces baby spinach, finely slivered
8 scallions, white and green parts chopped
2/3 cups mixed chopped fresh herbs (I used basil, parsley, tarragon, chives, a tiny bit of dill and a few leaves of mint. Use whatever you like, but definitely go easy on dill and mint, since they’re overwhelming flavors)
3 tablespoons chopped walnuts
2 tablespoons raisins
1 teaspoon salt
Freshly ground pepper
2 tablespoons butter

Preheat the oven to 325°F. Beat the eggs with the spinach, scallions, herbs, walnuts, raisins, and salt.

Place a 9 or 10 inch skillet on a burner over low heat and add the butter. Once melted, swirl it around the pan, coating the edges too. Pour in the egg mixture and bake for 30-40 minutes, until the eggs are firm. If you’d like the crust to be golden, finish the omelet under the broiler for a minute or two. Let rest for 5 to 10 minutes before serving, then eat hot or cold.