Farmers' Guest House blog
March 23rd, 2013

Spring Oven Omelette

1 stick of butter or margarine, melted
1 c flour
1/4 tsp salt
16 eggs
2 1/2 c cottage cheese or ricotta
2 c shredded cheese
1/2 c chopped onions
1/2 c chopped green bell pepper
1 cup chopped asparagus
2 cups chopped, fresh spinach
Heat oven to 350.  Mix first four ingredients together in a bowl.  Add each additional ingredient individually until blended.  Pour into a deep 9×13 casserole and bake for 45 – 55 minutes or until lightly browned on top.  Or, this can be cooked in individual ramekins.  Serves 10 – 12.  Optional – add chopped, cooked bacon or sausage, or change up the veggies as desired.

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