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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
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1/2
cup thinly sliced green onion
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1/2
cup diced salami
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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
(Baked Italian Omelet)
- Servings Per Recipe 6,
- Calories 281,
- Protein (gm) 22,
- Carbohydrate (gm) 8,
- Fat, total (gm) 18,
- Cholesterol (mg) 318,
- Saturated fat (gm) 8,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 525,
- Vitamin C (mg) 12,
- Sodium (mg) 620,
- Calcium (DV %) 283,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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