24 Hour Wine And Cheese Omelet

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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.

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Steps

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Butter 2 shallow 3 quart baking dishes.

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Spread bread over bottom and drizzle with melted butter.

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Sprinkle with swiss and jack cheeses and salami.

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Beat together eggs , milk , wine , green onions , mustard , pepper and red pepper until foamy.

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Pour over cheese.

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Cover dishes with foil , crimping edges to seal.

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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 degrees.

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Bake casseroles covered until set , about 1 hour.

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Uncover.

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Spread with sour cream and sprinkle with parmesan cheese.

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

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Ingredients

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french bread, unsalted butter, swiss cheese, monterey jack cheese, genoa salami, eggs, milk, dry white wine, green onions, mustard, fresh ground pepper, ground red pepper, sour cream, parmesan cheese