 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
the great thing about this..other than the taste is it is one omelet that you don't have to flip! Ingredients:
8 large eggs, beaten |
1 cup ricotta cheese |
1/2 cup milk |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon fennel seed, crushed |
1/4 teaspoon pepper |
10 ounces frozen spinach, thawed, drained |
1 cup tomato, chopped |
1 cup shredded mozzarella cheese |
1/2 cup green onion, sliced |
1/2 cup salami, diced |
Directions:
1. whisk eggs and ricotta cheese together in a large mixing bowl - add milk, basil.salt, fennel seed,and pepper.
2. fold in remaining ingredients; spread in a greased 13x9 baking pan -
3. bake at 325* until a knife inserted in the center comes out clean.
4. about 30-35 minutes.let stand 10 minutes before serving - .
|
|