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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?

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  • Makes: 6 servings
  • Prep: 10 mins
  • Bake: 30 mins 325°F
  • Stand: 10 mins

Baked Italian Omelet

Ingredients

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

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