Farmers' Guest House blog
June 22nd, 2012

Florentine Oven Omelet

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.

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