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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
1 cup ricotta cheese |
1/2 cup milk |
1 cup mozzarella cheese grated |
1/2 cup thinly sliced scallions |
5 leaves fresh basil chopped |
2 sprigs fresh oregano |
1/4 teaspoon freshly ground black pepper |
10 ounce package frozen chopped spinach thawed and drained well |
1 cup coarsely chopped plum tomatoes |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 325.
2. Grease a large baking dish with cooking spray or butter.
3. In large bowl whisk eggs and ricotta cheese until just combined.
4. Stir in milk, basil, oregano, salt and pepper then fold in spinach, tomatoes and scallions.
5. Spread mixture evenly into the prepared baking dish.
6. Top with grated Mozzarella cheese then bake for 35 minutes.
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