Esta es una exhibición prevé de cómo se va ver la receta de '24-Hour Wine And Cheese Omelet' imprimido.

Receta 24-Hour Wine And Cheese Omelet
by CookEatShare Cookbook

24-Hour Wine And Cheese Omelet
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 10

Ingredientes

  • 1 lg. loaf day-old French or possibly Italian bread, broken into small pcs
  • 1/2 pound Monterey Jack cheese, shredded
  • 10 lg. large eggs
  • 3 1/4 c. lowfat milk
  • 4 lg. whole green onions, chopped
  • 1/4 teaspoon freshly grnd pepper
  • 1 1/2 c. lowfat sour cream
  • 2/3 to 1 c. freshly grated imported Parmesan cheese or possibly shredded Asiago
  • 6 T (3/4 stick) unsalted butter, melted
  • 3/4 pound domestic Swiss cheese shredded
  • 9 thin slices Genoa salami, coarsely minced
  • 1/2 c. dry white wine
  • 1 T Dusseldorf German mustard
  • 1/8 teaspoon grnd red pepper
  • Budding Ham, sliced into thin strips and sauteed

Direcciones

  1. Butter a shallow 3-quart (9 x 13 inch) baking dish. Spread bread over bottom and drizzle with butter. Sprinkle with Swiss and Jack cheese, salami and ham.Beat together large eggs, lowfat milk, wine, green onions, mustard, pepper and red pepper till foamy. Pour over cheese. Cover dish with foil crimping edges. Chill overnight.
  2. Remove from refrigerator about 30 min before baking.
  3. Bake at 325 degrees (covered) till set, about 1 hour.
  4. Uncover, spread with lowfat sour cream and sprinkle with remaining cheese. Bake uncovered till crusty and golden brown, about 10 min. Yield: 12 servings.