Baked Garden Omelet

Name: Baked Garden Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs, beaten; 1 cup ricotta cheese; ½ cup milk; ½ teaspoon dried basil; ¼ teaspoon salt; ¼ teaspoon fennel seed, crushed; ¼ teaspoon pepper; 10 ounces frozen spinach, thawed, drained; 1 cup tomatoes, chopped; 1 cup shredded mozzarella cheese; ½ cup green onion, sliced; ½ cup salami, diced

Eats Now Editorial Team · 528 kcal · Breakfast

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Baked Garden Omelet – a delicious recipe with eggs, ricotta cheese, milk, basil, salt, fennel. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

8 large eggs, beaten
1 cup ricotta cheese
½ cup milk
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon fennel seed, crushed
¼ teaspoon pepper
10 ounces frozen spinach, thawed, drained
1 cup tomatoes, chopped
1 cup shredded mozzarella cheese
½ cup green onion, sliced
½ cup salami, diced

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 -- .

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 large eggs, beaten, 1 cup ricotta cheese, ½ cup milk, ½ teaspoon dried basil, and more.

Yes, Baked Garden Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
528 kcal
Category
Breakfast

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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