1 Review of Gruyere and Prosciutto Oven Omelet

From: Anne La Quebecoise

On Jan 5, 2006

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.