Gruyère and Prosciutto Oven Omelette
Gruyere and Prosciutto Oven Omelette is rated
out of
5 by
5.
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
8
An easy oven-baked omelette goes together in a jiffy to make a hearty main course for guests. Assemble in advance and refrigerate, then top with the bread cubes just before baking. They add a pleasant crunch to the finished wedges.
Ingredients:
- 8 eggs
- 1 cup milk
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 2 oz. prosciutto or ham, julienned
- 2 cups shredded Gruyère or Swiss cheese
- 1/2 cup sourdough French bread cubes (1/2-inch
cubes) - 2 Tbs. extra-virgin olive oil
Directions:
Preheat an oven to 350°F. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.
In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish.
In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.
Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges. Serves 6 to 8.
In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish.
In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.
Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges. Serves 6 to 8.
Adapted from Williams-Sonoma, Thanksgiving Entertaining,
by Lou Seibert Pappas
(Simon & Schuster, 2005).
Rated 5 out of
5
by
OregonKitchen from
Gret when fresh. Meh when reheated
I made this dish for Mother's Day and it nicely served four of us as a main dish. The first time I made it was only for two people, which let me test out how the leftovers held up. They didn't. I still rated this with five stars because I chose to base it on a fresh meal as opposed to reheated. It really is delicious and easy.
Date published: 2016-11-23
Rated 5 out of
5
by
Florblanca from
Excellent Make Ahead Dish
I just made this dish this morning and loved that I could mix it all up and keep in the refrigerator until ready to bake.
I followed th recipe exactly though I baked it a little longer than the 40 minutes... My husband and guests loved it. You could even bake it in individual ramekins... Great dish and super easy to make!
Date published: 2015-11-09
Rated 5 out of
5
by
sicilianmamma125 from
Perfect for weekend brunch with house guests
This is a holiday household staple for me and has been since I first prepared it in 2005...a big hit! I now make 2 or 3 the beginning of December and freeze them uncooked to simply pull out the morning of, adding the bread and baking for 45 minutes. I have substituted different meats and cheeses yet keep coming back to the gruyere. Sweet Italian sausage works well in place of the prosciutto for us. Enjoy and Happy Holidays.
Date published: 2012-12-04
Rated 5 out of
5
by
Earth from
A staple from now on
This dish is impressive, delicious and easy and I love that it can be made in advance (basically). I realized last minute that I didn't have bread to put on top, so I cut up some croissants and it worked out beautifully. My guests (it serves 8) were very impressed and raved about it all morning.
Date published: 2012-05-16
Rated 5 out of
5
by
gigi76 from
Delicious make-ahead dish
This dish never fails to wow people, and it's so easy! I make one each week and it can be consumed for a few days following as a quick breakfast. Several substitutions can be made with respect to the cheese and meat used in this recipe (cheddar, bacon, add veggies). I like to increase the amount of bread cubes, yum! This recipe is an all-timer.
Date published: 2012-02-15