Baked Florentine Omelet
From chefmeow 15 years ago
- 35 minutes to make
- Serves 4
BAKED FLORENTINE OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Woodrow Estate in Lake Worth, Texas in 1997.
Ingredients
- 8 large eggs well beaten shopping list
- 1 cup ricotta cheese shopping list
- 1/2 cup milk shopping list
- 1 cup mozzarella cheese grated shopping list
- 1/2 cup thinly sliced scallions shopping list
- 5 leaves fresh basil chopped shopping list
- 2 sprigs fresh oregano shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 10 ounce package frozen chopped spinach thawed and drained well shopping list
- 1 cup coarsely chopped plum tomatoes shopping list
- 1/4 teaspoon salt shopping list
How to make it
- Preheat oven to 325.
- Grease a large baking dish with cooking spray or butter.
- In large bowl whisk eggs and ricotta cheese until just combined.
- Stir in milk, basil, oregano, salt and pepper then fold in spinach, tomatoes and scallions.
- Spread mixture evenly into the prepared baking dish.
- Top with grated Mozzarella cheese then bake for 35 minutes.
People Who Like This Dish 1
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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