Wednesday, September 25, 2013
Baked Italian Omelet
Makes 6-8 servings.
Preheat oven to 325 degrees.
8 large eggs, beaten
1 cup cottage cheese
2 tbsp flour
1/2 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp ground black pepper
10 oz. pkg. frozen chopped spinach, thawed and very well drained.
1 cup coarsely chopped plum tomatoes
1 cup mozzarella cheese
1/2 cup thinly sliced green onion
In a large mixing bowl, combine eggs and cottage cheese; beat just till combined.
Stir in flour, basil, salt & pepper. Fold in spinach, tomatoes, Mozzarella, green onion.
Spread evenly in a greased 3-quart rectangular baking dish.
Bake for 45 min. or till a knife inserted in center comes clean.
Let stand 10 min. before serving.
Dick and Hayden Cabell
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932