Baked Florentine Omelet
September 11, 2009 by: adminIngredients:
- 8 Large Eggs, beaten
- 1 cup Ricotta cheese
- 1/2 cup Milk
- 1 cup Mozzarella cheese,grated
- 1/2 cup thinly sliced Scallions
- 1/2 tsp dried Basil or 5-6 fresh leaves, chopped
- 2 sprigs fresh Oregano
- 1/4 tsp ground Black Pepper
- 1 10 Oz. package frozen, chopped Spinach, thawed and very well drained
- 1 cup coarsely chopped Plum Tomatoes, seeded
- 1/4 tsp Salt
Directions:
Preheat oven to 325 degrees. In a large mixing bowl, combine eggs and Ricotta; beat just until combined. Stir in milk, basil, oregano, salt, and pepper. Fold in spinach, tomatoes, scallions. Spread evenly in a greased 3-quart rectangular baking dish. Top with mozzarella. Bake for 30 to 35 minutes or until a knife inserted in center comes clean. Let stand 10 minutes before serving. Makes 6 servings.
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