If your home is anything like ours in the holidays, you might be anticipating a revolving set of overnight guests. And while the towels may be fluffed and sheets cleaned, don't forget to bid your friends farewell with a hearty breakfast! Behold, the easiest way to feed a crowd, from none other than our friends at Martha Stewart:
BAKED VEGETABLE OMELET
Active Time: 15 min.
Total Time: 35 min.
Extra-virgin olive oil, for brushing
16 large eggs
1⁄4 cup all-purpose flour
1 tablespoon plus 1 teaspoon
chopped fresh thyme leaves
2 teaspoons coarse salt
1⁄2 red onion, thinly sliced (1 cup)
3 ounces spinach or other greens, stemmed (3 cups)
1. Preheat oven to 325° with rack in upper third. Brush a rimmed baking sheet with oil. Line with parchment; brush parchment. Whisk eggs in a bowl until combined, then slowly whisk in flour, thyme, and salt until smooth. Pour into prepared baking sheet. Sprinkle with red onion and tuck in greens.
2. Bake until puffed and golden, about 20 minutes. Serve warm or room temperature, cut into squares.
p.s. Check out more great holiday recipes in the December/January issue of Martha Stewart Living and online!