Baked Garden Omelet

• 8 large eggs, beaten
• 1 cup ricotta cheese
• 12 cup milk
• 12 teaspoon dried basil
• 14 teaspoon salt
• 14 teaspoon fennel seed, crushed
• 14 teaspoon pepper
• 10 ounces frozen spinach, thawed, drained
• 1 cup tomatoes, chopped
• 1 cup shredded mozzarella cheese
• 12 cup green onion, sliced
• 12 cup salami, diced

1. whisk eggs and ricotta cheese together in a large mixing bowl -- add milk, basil.salt, fennel seed,and pepper.
2. fold in remaining ingredients; spread in a greased 13x9 baking pan --
3. bake at 325* until a knife inserted in the center comes out clean.
4. about 30-35 minutes.let stand 10 minutes before serving -- .

eggs, ricotta cheese, milk, basil, salt, fennel, pepper, frozen spinach, tomatoes, mozzarella cheese, green onion, salami

Taken from www.food.com/recipe/baked-garden-omelet-127983 (may not work)