This no-flip omelet is filled with Italian-style ingredients like ricotta cheese, basil, fennel, spinach, tomatoes, green onion, salami, and mozzarella cheese. The egg dish is baked in the oven until a knife inserted in the center comes out clean, an absolutely no-fuss casserole that can be served any time of the day.

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ingredients

8 beaten eggs
1 cup ricotta cheese
1/2 cup milk
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
1 cup chopped tomatoes
1/2 cup thinly sliced green onion
1/2 cup diced salami
1 cup shredded mozzarella cheese (4 ounces)




directions
In a large mixing bowl combine eggs and ricotta cheese; beat just until combined. Stir in milk, basil, salt, fennel seed, and pepper. Fold in spinach, tomatoes, mozzarella, green onion, and salami. Spread evenly in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole. Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Makes 6 to 8 servings.