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Twenty-four-Hour Wine and Cheese Omelet

A home-style Twenty-four-Hour Wine and Cheese Omelet made with Loaf Italian Bread, Butter, Swiss Cheese, Monterey Jack Cheese, and Genoa Salami Thin Slices. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1
• 6 tbsp
• 3/4 lb
• 1/2 lb
• 9 slice
• 16
• 3 1/4 cup
• 1/2 cup
• 4
• 1 tbsp
• 1/4 tsp
• 1/8 tsp
• 1 1/2 cup
• 1 cup

Method (preview)

1. 1

   Drizzle with the melted butter.

2. 2

   Sprinkle the cheeses and salami over the bread.

3. 3

   Beat the eggs, milk, wine, onions, mustard and pepper.

4. 4

   Pour over the bread/cheese layers.

5. 5

   Cover the pans with foil.

6. 6

   Refrigerate for up to 24 hours.

7. 7

   Remove from the refrigerator 30 minutes prior to baking.

8. 8

   Preheat oven to 325F (160C).

9. 9

   Bake the omelet, covered, for 1 hour.

10. 10

    Uncover; spread with sour cream and sprinkle the parmesan cheese over the top.

11. 11

    Return to the oven and bake, uncovered, a further 10 to 15 minutes until brown.

12. 12

    Northwest Harvest, Seattle, Washington.

13. 13

    MC format and metric conversion by Hallie. Untried.

14. 14

    Contributed to the FareShare Gazette by Hallie; 18 June 2003. www.fareshare.net