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Title: 24 Hour Wine and Cheese Omelet
Keys:  Alcoholic     
Yield: 1 


          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)

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.