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Baked Italian Omelet

Rated :  Not yet rated
Prep: 10 min.
Bake: 30 min.
Stand: 10 min.
 
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Baked Italian Omelet

Ingredients

  • 8  beaten eggs
  • 1  cup ricotta cheese
  • 1/2  cup milk
  • 1/2  teaspoon dried basil, crushed
  • 1/4  teaspoon salt
  • 1/4  teaspoon fennel seed, crushed
  • 1/4  teaspoon pepper
  • 1  10-ounce package frozen chopped spinach, thawed and well drained
  • 1  cup chopped tomatoes
  • 1/2  cup thinly sliced green onion
  • 1/2  cup diced salami
  • 1  cup shredded mozzarella cheese (4 ounces)

Directions

In a large mixing bowl combine eggs and ricotta cheese; beat just until combined. Stir in milk, basil, salt, fennel seed, and pepper. Fold in spinach, tomatoes, mozzarella, green onion, and salami. Spread evenly in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole. Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Makes 6 to 8 servings.

Nutrition Facts

  • Calories 281,
  • Total Fat (g) 18,
  • Saturated Fat (g) 8,
  • Cholesterol (mg) 318,
  • Sodium (mg) 620,
  • Carbohydrate (g) 8,
  • Fiber (g) 1,
  • Protein (g) 22,
  • Vitamin A (DV%) 51,
  • Vitamin C (DV%) 21,
  • Calcium (DV%) 28,
  • Iron (DV%) 14,
  • Percent Daily Values are based on a 2,000 calorie diet

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