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gruyère and prosciutto oven omelette

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

yield 6 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For gruyère and prosciutto oven omelette

  • 8
  • 1 c
  • 1/4 tsp
  • 1/4 tsp
    nutmeg, freshly grated
  • 2 oz
    prosciutto or ham, julienned
  • 2 c
    gruyere cheese or swiss cheese, grated
  • 1/2 c
    sourdough french bread cubes (1/2-inch cubes)
  • 2 Tbsp
    extra virgin olive oil

How To Make gruyère and prosciutto oven omelette

  • 1
    Preheat an oven to 350°F. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.
  • 2
    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.
  • 3
    In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.
  • 4
    Bake until the omelet is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges.

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