Gruyere and Prosciutto Oven Omelet

"From Williams Sonoma. Great for holiday brunch!"
 
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Ready In:
55mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350 degrees. Lightly butter a shallow 1 1/2 quart round baking dish, 9 1/2" in diameter.
  • In a large bowl, beat eggs until blended. Stir in 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 in the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.
  • Bake until golden brown on top and slightly puffed, 35-40 minutes. Serve hot, cut into wedges.

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Reviews

  1. Very good recipe and so much more convenient than a "stovetop omelet" when you have guests for brunch, since you can put it in the oven and forget it there for a while! I made it with ham and gruyère, but next time, I'll definitely try the prosciutto. I almost skipped the bread since BF doesn't like bread pudding, but I'm glad I left it in : it actually kept a good texture and added a very interesting additional flavour (I used homemade sourdough bread). In fact, I think next time I'll use more bread cubes, maybe 1 cup.
     
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