Gruyère and Prosciutto Oven Omelette
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.