Gruyere And Prosciutto Oven Omelet Food

OMELET WITH PROSCIUTTO, ROASTED PEPPERS, FRESH MOZZARELLA, BASIL

Steps:

• Whisk the eggs in a bowl until light and fluffy and uniform in color.
• Melt some butter in a 6-inch nonstick saute pan over medium heat. Sprinkle the beaten eggs with salt and black pepper. Add the eggs to the pan and lightly scramble them with a fork. Spoon a line along the center of the omelet with the cheese, roasted red pepper, prosciutto and basil. Roll the finished omelet onto a serving platter.

GRUYERE & PROSCIUTTO STRATA

Steps:

• In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender., In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. , Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

BAKED GRUYERE AND SAUSAGE OMELET

Steps:

• Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
• In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
• Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
• Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.

GRUYERE AND PROSCIUTTO OVEN OMELET

Steps:

• 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.

GRUYèRE AND PROSCIUTTO OVEN OMELETTE

Steps:

• 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.