Baked Italian Omelet Recipe Recipe

Name: Baked Italian Omelet Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 x beaten Large eggs; 1 c. ricotta cheese; 1/2 c. lowfat milk; 1/2 tsp dry basil, crushed; 1/4 tsp salt; 1/4 tsp fennel seed, crushed; 1/4 tsp pepper; 1 x (10-oz) package frzn minced spinach, thawed and well liquid removed; 1 c. minced tomatoes; 1 c. shredded mozzarella cheese (4 ounces); 1/2 c. thinly sliced green onion; 1/2 c. diced salami

Servings: persons

8 x beaten Large eggs
1 c. ricotta cheese
1/2 c. lowfat milk
1/2 tsp dry basil, crushed
1/4 tsp salt
1/4 tsp fennel seed, crushed
1/4 tsp pepper
1 x (10-oz) package frzn minced spinach, thawed and well liquid removed
1 c. minced tomatoes
1 c. shredded mozzarella cheese (4 ounces)
1/2 c. thinly sliced green onion
1/2 c. diced salami

1
In a large mixing bowl combine Large eggs and ricotta cheese; beat just till combined.
2
Stir in lowfat milk, basil, salt, fennel seed, and pepper.
3
Mix in spinach, tomatoes, mozzarella, green onion, and salami.
4
Spread proportionately in a greased 3-qt rectangular baking dish.
5
Bake in a 325 degree F. oven for 30 to 35 min or possibly till a knife inserted near center comes out clean.
6
Let stand for 10 min before serving.

605

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

You need 12 ingredients. The key ingredients include: 8 x beaten Large eggs, 1 c. ricotta cheese, 1/2 c. lowfat milk, 1/2 tsp dry basil, crushed, and more.

Yes, Baked Italian Omelet Recipe 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.

Baked Italian Omelet Recipe

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