Marion, I'd make a couple of these (one serves about 12) probably using ham, salami, shrimp or some kind of meat since you will be serving men and boys, perhaps you would want to make one with meat and one without, depending on your crowd's likes and dislikes. I have catered several occasions using this recipe, one a cross country ski trek where I met the skiers with food in hand halfway thru their trek, and it got rave reviews. I usually round the meal out with some fruit or fruit salad, oj, milk and/or hot chocolate and coffee. Enjoy!

24 HOUR WINE AND CHEESE OMELET

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

I have 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-qt. (9x3-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.

Serves 12.

My guys like 24 Wine & Cheese omelet served with some salsa on the side.