24 Hour Wine And Cheese Omelet Recipe

• 1 loaf day old French or possibly Italian bread, broken into small
• 6 Tbsp. unsalted butter, melted
• 3/4 lb Swiss cheese, shredded
• 1/2 lb Monterey jack cheese, shredded
• 9 slc Genoa salami, coarsely minced
• 16 x Large eggs
• 3 1/4 c. lowfat milk
• 1/2 c. dry white wine
• 4 whl green onions, chopped
• 1 Tbsp. Dijon or possibly German mustard
• 1/4 tsp freshly grnd pepper
• 1/8 tsp grnd red pepper
• 1 1/2 c. lowfat sour cream
• 2/3 c. Parmesan cheese, grated (2/3 to 1)

1. Butter 2 shallow 3-qt (9x13-inch) baking dishes.
2. Spread bread over bottom and drizzle with butter.
3. Sprinkle with Swiss and jack cheeses and salami.
4. Beat together Large eggs, lowfat milk, wine, green onions, mustard, pepper and red pepper till foamy.
5. Pour over cheese.
6. Cover dishes with foil, crimping edges.
7. Chill overnight.
8. Remove from refrigerator about 30 min before baking.
9. Preheat oven to 325 degrees.
10. Bake casseroles covered till set, about 1 hour.
11. Uncover: spread with lowfat sour cream and sprinkle with remaining cheese.
12. Bake, uncovered, till crusty and lightly browned, about 10 min.

italian bread, unsalted butter, swiss cheese, cheese, salami, eggs, milk, white wine, green onions, mustard, freshly grnd pepper, red pepper, sour cream, parmesan cheese

Taken from cookeatshare.com/recipes/24-hour-wine-and-cheese-omelet-61511 (may not work)