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
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.