Baked Italian Omelet

Don't flip out over fussy omelets. What could be easier than this no-flip cheese, tomato, and spinach omelet that bakes in the oven?

698views
1 users rated this recipe an average rating of 5.0
Makes:
6 servings
Prep:
10 mins
Bake:
30 mins 325°F
Stand:
10 mins
Rate me!


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

Directions

  1. 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)
    Per serving:
  • 281 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 318 mg chol.,
  • 620 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...