Baked Florentine Omelet

Baked Florentine Omelet

(6 servings)    Printable Version
  • 8 large eggs - well beaten
  • 1 cup Ricotta cheese
  • 1/2 cup milk
  • 1 cup Mozzarella cheese - grated
  • 1/2 cup thinly sliced scallions
  • 5 leaves fresh basil - chopped
  • 2 sprigs fresh oregano
  • 1/4 teaspoon black pepper
  • 1 10 Oz. package (about 1 and 1/2 cups) frozen chopped spinach - thawed and drained well
  • 1 cup coarsely chopped plum tomatoes
  • 1/4 teaspoon salt
Preheat oven to 325 degrees.

Grease a large baking dish with cooking spray or butter.

In a large bowl, whisk the eggs and Ricotta cheese until just combined. Stir in milk, basil, oregano, salt, and pepper. Fold in spinach, tomatoes, scallions.

Spread mixture evenly the prepared baking dish. Top with grated Mozzarella cheese.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.


A fancy omelet with spinach, Mozzarella, Ricotta and other great stuff that's sure to impress.

Mr Breakfast would like to thank MrSpinach for this recipe.

Comments About This Recipe
What do you think of Baked Florentine Omelet?
Overall Average Rating = 5 (out of 5)
Based on 4 votes.


From Special Ed
Rating (out of 5):  

Took 40 minutes at 325. It was wonderful! It's a keeper.

Comment submitted: 11/2/2008 (#6732)



From PKC
Rating (out of 5):  

My daughter loved it.

Comment submitted: 1/19/2008 (#4421)



From dclynn
Rating (out of 5):  

I followed cooking directions, and at 325 it took 1 hour and 35 minutes in an 8x8 casserole dish. It tasted great though.

Comment submitted: 9/22/2007 (#3613)



From Amanda

I''m not a fan of spinach in my eggs, but I''ll be open to it and try it anyway! :) Hope this is okay!!

Comment submitted: 5/24/2007 (#2501)



From Husband Was Right
Rating (out of 5):  

This omelet was the best omelet in the world and my husband said try it and I said no so when I did, it was GREAT!

Comment submitted: 4/3/2007 (#2042)





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