Here at Farmers Guest House we look forward to Friday for many reasons, especially the chance to share another secret recipe with you! This week I snuck a recipe from Susan’s secret breakfast collection. Shhh, she doesn’t know! The Florentine Oven Omelet is a fluffy spinach and egg bake. This dish is easy to make and a delicious way to begin your morning! Susan recommends adding a side of fruit or her Lemon Poppyseed Scones to create the complete Farmers breakfast experience! Try the recipe below for yourself and let Susan know what you think. -Cassie

Florentine Oven Omelet

1 stick butter

1 cup flour

¼ tsp salt (1/2 if using unsalted butter)

2 cups shredded cheddar cheese

14 eggs

1 tsp baking soda

2 ½ cups cottage cheese or ricotta

6 pieces fried & crumbled bacon or chopped ham (optional)

2/3 cup chopped green, red or yellow sweet pepper

½ cup chopped onion

1 10 oz pkg frozen package of spinach, thawed and squeezed or 1 pound fresh spinach chopped

Melt butter, whip eggs until fluffy, add flour, baking soda, salt, cottage cheese, & melted butter and whip until well blended.  Stir in remaining ingredients.

Pour into well greased 9×13 pan and bake for 45 – 55 minutes at 350.  Check to see that center is set and top is lightly browned.  Cut in squares to serve.