24-hour wine and cheese omelet
Ingredients
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1 large baguette — or Italian bread; broken into small pieces
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6 tablespoons unsalted butter — melted
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3/4 pound Swiss cheese — domestic, shredded
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1/2 pound Monterey jack cheese — shredded
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9 slices salami, Genoa (or ham)
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16 eggs
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3 1/4 cups milk
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1/2 cup dry white wine
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4 large green onions — minced
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1 Tablespoon stoneground mustard — or grey poupon
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1/4 teaspoon freshly ground pepper
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1/8 teaspoon ground red pepper
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1 1/2 cups sour cream
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2/3 cup asiago Cheese — shredded (or freshly grated imported Parmesan)
Instructions
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Butter two shallow 3-quart (9 x 13) baking dishes.
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Spread bread over bottom and drizzle with butter.
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Sprinkle with Swiss and Jack cheeses and salami.
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Beat together eggs, milk, wine, green onion, mustard pepper and red pepper until foamy. Pour over cheese.
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Cover dishes with foil, crimping edges. Refrigerate overnight or up to 24 hours.
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Remove from, refrigerator about 30 minutes before baking.
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Preheat oven to 325 °F.
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Bake casseroles covered until set, about 1 hour.
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Uncover; spread with sour cream and sprinkle with remaining cheese. Bake uncovered until crusty and lightly browned; about 10 minutes.
Notes:
Source: Anne Paulson
Serves 12
