The 24-Hour Wine & Cheese Omelet

"This must be started the night or day before you plan to serve it. It makes an elegant brunch or shower main dish served with a mixed fruit salad, crusty bread and a dry white or sparkling wine.Originally from a November 1980 issue of Bon Apetit featuring easy Brunch ideas. Prep time does not include refrigeration time.”

INGREDIENTS

UNITS: US

• 1 loaf French bread, broken into small pieces (Use day-old French or Italian bread)

• 6 tablespoons  unsalted butter, melted 

• 3⁄4lb  swiss cheese, shredded 

• 1⁄2lb  monterey jack cheese, shredded 

• 9 slices genoa salami, coarsely chopped 

• 16 eggs

• 3 1⁄4cups  milk

• 1⁄2cup  dry white wine

• 4 large  green onions, minced 

• 1 tablespoon  mustard (German type,Dusseldorf is a good brand)

• 1⁄4teaspoon  fresh ground pepper

• 1⁄8teaspoon ground red pepper

• 1 1⁄2cups  sour cream

• 2⁄3 - 1 cup  parmesan cheese, freshly grated (or Asiago cheese)

  DIRECTIONS

  • Butter 2 shallow 3 quart (9x13 inch) baking dishes.

  • Spread bread over bottom and drizzle with melted butter.

  • Sprinkle with Swiss and Jack cheeses and salami.

  • Beat together eggs,milk,wine,green onions, mustard,pepper and red pepper until foamy; pour over cheese.

  • Cover dishes with foil, crimping edges to seal.

  • Refrigerate overnight or up to 24 hours.

  • Remove from refrigerator about 30 minutes before baking.

  • Preheat oven to 325 degrees.

  • Bake casseroles covered until set, about 1 hour.

  • Uncover;spread with sour cream and sprinkle with parmesan cheese.

  • Bake uncovered until crusty and lightly browned, about 10 minutes.

We skip the Salami, but the choice is yours!

Source: Rosemarie’s Kitchen