24 HOUR WINE AND CHEESE OMELET

Very, Very Good!!

This recipe is just an outline for what can become your own creation, different each time by using what you have. I have made this many, many times and I don’t think it’s ever been the same once, except that it is ALWAYS delicious! A great way to spend time with your family and friends instead of the kitchen!

I once quartered this recipe and used a little Swiss and Mozzarella. Sautéed bacon with mushrooms & 3 peppers (red, green & yellow). Used dry mustard and Jo-Berg Riesling wine.

I once cut this recipe in half, used green pepper and sautéed bacon & only Jack cheese, no Swiss or Parmesan. The results were very rich.

1 large loaf French or Italian bread, broken into small pieces
6 Tablespoons unsalted butter, melted
3/4 pound Swiss cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 to 1 cup bacon or salami or shrimp or green pepper (optional)
16 eggs
3 1/4 cups milk
1/2 cup dry white wine
4 large green onions, minced
1 Tablespoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon cayenne
1 1/2 cups sour cream
1 cup freshly grated Parmesan cheese

Butter two shallow 3-quart (13x9-inch) baking dishes. Spread bread over bottom and drizzle with melted butter. Sprinkle with two cheeses and optional ingredients you wish to use. (bacon, salami, shrimp or green pepper or any combination)

Beat together eggs, milk, wine, green onion, mustard, pepper and cayenne until foamy. Pour over cheese and optional ingredients if using. Cover dishes with foil, crimping edges. Refrigerate overnight or up to 24 hours.

Remove from refrigerator 30 minutes before baking.

Preheat oven to 325 degrees F.

Bake covered about 1 hour.

Uncover, spread with sour cream, sprinkle with Parmesan and bake uncovered until lightly browned, about 10 minutes.

Servings: 12.