Wine and Cheese Omelet

This recipe can be halved. I keep it in these proportions because I usually have 12 people at my brunches.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1  loaf  day-old French bread or 1  loaf  Italian bread, broken into small pieces (large loaf)
• 6  tablespoons butter, melted
• 3⁄4 lb swiss cheese, shredded
• 1⁄2 lb monterey jack cheese, shredded
• 9  slices  genoa salami, thin,coarsely chopped
• 16  eggs
• 3 3⁄4 cups milk
• 1⁄2 cup dry white wine
• 4  large green onions, minced
• 1  tablespoon German mustard
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon  ground red pepper
• 1 1⁄2 cups sour cream
• 1  cup  freshly grated parmesan cheese or 1  cup  shredded asiago cheese

Directions

1. Butter 2 shallow 3-quart (9x13-inch) baking dishes.
2. Spread bread over bottom of baking dishes and drizzle with melted butter.
3. Sprinkle with Swiss and Montery Jack cheeses and salami.
4. Beat together eggs, milk, wine, green onions, mustard, pepper and red pepper until foamy.
5. Pour over cheese.
6. Cover dishes with foil and refrigerate overnight.
7. Remove from refrigerator about 30 minutes before baking.
8. Preheat oven to 325 degrees.
9. Bake casseroles, covered, until set, about 1 hour.
10. Uncover; spread with sour cream and sprinkle with Parmesan cheese.
11. Bake uncovered until crusty and lightly browned, about 10 minutes.