Baked Garden Omelet Recipe

Ingredients for Baked Garden Omelet

• 6 large eggs
• 1 cup whole milk ricotta cheese
• 1/4 cup milk
• Dried Basil
• 1/2 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon black pepper
• Frozen Spinach
• Tomatoes
• Mozzarella Cheese
• Green Onion
• Salami

How to Make Baked Garden Omelet

1. Preheat oven to 325°F (160°C). Grease a 13x9 inch baking pan.
2. In a large mixing bowl, whisk together 6 large eggs, 1 cup whole milk ricotta cheese, and 1/4 cup milk until light and frothy.
3. Stir in 1/4 cup chopped fresh basil, 1/2 teaspoon salt, 1/4 teaspoon fennel seeds, and 1/4 teaspoon black pepper.
4. Gently fold in 1/2 cup chopped bell peppers (any color), 1/2 cup chopped zucchini, 1/4 cup chopped red onion, and 1/4 cup crumbled feta cheese (optional).
5. Pour the egg mixture into the prepared baking pan and spread evenly.
6. Bake for 30-35 minutes, or until a knife inserted into the center comes out clean.
7. Let the omelet stand for 10 minutes before slicing and serving. Garnish with extra basil if desired.