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Baked Florentine Omelet




Source of Recipe


Marla


List of Ingredients




Baked Florentine Omelet


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


Recipe





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.