gruyère and prosciutto oven omelette
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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.
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yield
6 serving(s)
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For gruyère and prosciutto oven omelette
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8eggs
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1 cmilk
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1/4 tspsalt
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1/4 tspnutmeg, freshly grated
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2 ozprosciutto or ham, julienned
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2 cgruyere cheese or swiss cheese, grated
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1/2 csourdough french bread cubes (1/2-inch cubes)
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2 Tbspextra virgin olive oil
How To Make gruyère and prosciutto oven omelette
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1Preheat an oven to 350°F. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.
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2In 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.
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3In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.
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4Bake until the omelet is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges.
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