Ready in 1 hour
This is a very nice brunch party dish. Adding some sausage or bacon makes it that much nicer. It's based on "Baked Florentine Omelet," which I've seen at a number of sites on the Internet. I've modified it to make it mine. As much as possible, use organic and natural ingredients. This is a good low-carb dish also.
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Preheat oven to 325°(F).
In a large bowl, whisk the eggs and Ricotta cheese until just combined. Stir in milk, basil, oregano, salt, and pepper. Fold in the scallions and tomatoes.
Place the spinach in the bottom of a 2- to 3-quart casserole and snip with scissors until the spinach is about half the volume of what it was when you put it in the casserole dish.
Pour the egg mixture over the top of the spinach and press down to saturate the spinach if necessary.
Top with grated Mozzarella cheese.
Bake for one hour or until it doesn't jiggle much when shaken and a knife inserted in the center comes out clean. Another key to when it's done is that the cheese will be browned on top (see pictures).
Let stand 5 to 10 minutes before serving.
This always takes longer to cook than I expect. Allow extra time and be patient.
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