Gruyere and Prosciutto Oven Omelet Recipe #146600
From Williams Sonoma. Great for holiday brunch!
by KathyP53
55 min | 20 min prep
SERVES 6 -8
- 8 large eggs
- 1 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 ounces prosciutto or 2 ham, julienned
- 2 cups shredded gruyere or swiss cheese
- 1/2 cup sourdough French bread cubes
- 2 tablespoons extra virgin olive oil
- 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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5 stars