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Baked Italian Omelet

Makes: 6 to 8 servings
Prep 10 mins Bake 325°F 30 mins Stand 10 mins
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

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 281,
  • Fat, total (g) 18,
  • chol. (mg) 318,
  • sat. fat (g) 8,
  • carb. (g) 8,
  • fiber (g) 1,
  • pro. (g) 22,
  • vit. A (RE) 525,
  • vit. C (mg) 12,
  • sodium (mg) 620,
  • calcium (mg) 283,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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