Ingredients for 24 Hour Wine And Cheese Omelet
- French Bread
- Unsalted Butter
- Swiss Cheese
- Monterey Jack Cheese
- Genoa Salami
- 8 large eggs
- 1/2 cup milk
- Dry White Wine
- 2 tablespoons chopped green onions
- 1 teaspoon Dijon mustard
- Fresh Ground Pepper
- Ground Red Pepper
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
How to Make 24 Hour Wine And Cheese Omelet
- Preheat oven to 325°F (160°C). Grease two shallow 3-quart baking dishes with butter.
- Arrange bread cubes evenly in the bottom of each prepared baking dish.
- Drizzle bread with 2 tablespoons of melted butter.
- Sprinkle half of the Swiss and Jack cheeses and salami over the bread in each dish.
- In a large bowl, whisk together eggs, milk, wine, green onions, mustard, black pepper, and red pepper flakes (if using) until light and frothy.
- Pour egg mixture evenly over the cheese and salami in each dish.
- Cover dishes tightly with foil, crimping edges to seal.
- Refrigerate for at least 8 hours, or preferably overnight (up to 24 hours).
- Remove casseroles from refrigerator 30 minutes before baking.
- Bake covered casseroles for 50-60 minutes, or until the center is just set.
- Remove foil from casseroles.
- Spread sour cream evenly over the top of each casserole.
- Sprinkle with Parmesan cheese.
- Bake uncovered for an additional 10-15 minutes, or until the top is golden brown and crusty.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
6g
Fat
108g
Carbs
9g
