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Title: 24 Hour Wine and Cheese Omelet
Keys: Alcoholic
Yield: 1
Ingredients:
1 loaf day old French or Italian bread, broken into small
6 tbl unsalted butter, melted
3/4 lb Swiss cheese, shredded
1/2 lb Monterey jack cheese, shredded
9 slc Genoa salami, coarsely chopped
16 x eggs
3 1/4 cup milk
1/2 cup dry white wine
4 whl green onions, minced
1 tbl Dijon or German mustard
1/4 tsp freshly ground pepper
1/8 tsp ground red pepper
1 1/2 cup sour cream
2/3 cup Parmesan cheese or shredded Asiago, grated (2/3 to 1)
Method:
Butter 2 shallow 3-quart (9x13-inch) baking dishes. Spread
bread over bottom and drizzle with butter. Sprinkle with Swiss and jack cheeses
and salami.
Beat together eggs, milk, wine, green onions, mustard, pepper
and red pepper until foamy. Pour over cheese. Cover dishes with foil, crimping
edges. Refrigerate overnight. Remove from refrigerator about 30 minutes before
baking. Preheat oven to 325 degrees. Bake casseroles covered until set, about 1
hour. Uncover: spread with sour cream and sprinkle with remaining cheese. Bake,
uncovered, until crusty and lightly browned, about 10 minutes.