BAKED GRUYERE AND SAUSAGE OMELET
Provided by Giada De Laurentiis
Categories main-dish
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 11
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 & 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.
Nutrition Facts : Calories 267 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 609mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA
Steps:
- For the Onions:
- Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
- Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
- Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
- If necessary, deglaze the pan with balsamic vinegar or water.
- Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
- For the Frittata:
- Preheat the oven to 350 degrees F.
- In a small bowl, add the eggs, milk, and salt and mix to combine.
- Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
- Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
- Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
- Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
- Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.
LEEK GRUYERE QUICHE
When I make this quiche for guests, I double the recipe and make one quiche as written and another one without the ham for vegetarians.
Provided by elisabeth
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Combine flour, butter, 1 egg, and salt in a bowl. Knead together with your hands, adding as much water as needed, in small amounts, to create a smooth dough. Shape dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch springform pan.
- Heat olive oil in a skillet and cook leeks over medium heat until translucent, about 5 minutes.
- Remove dough from fridge. Dust a work surface with flour and roll out dough into a circle about 1 inch larger than the springform pan. Fold carefully in half, lift up, and unfold over the pan. Press over the bottom and 1 inch up the sides.
- Whisk 4 eggs and creme fraiche in a bowl. Stir in leeks, Gruyere cheese, Emmentaler cheese, and ham. Season with white pepper and nutmeg. Pour over the crust and spread evenly with the back of a spoon.
- Bake in the preheated oven until filling is set, about 30 minutes.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 22.6 g, Cholesterol 204.2 mg, Fat 32 g, Fiber 1.1 g, Protein 14.7 g, SaturatedFat 17.8 g, Sodium 226.3 mg, Sugar 2.4 g
CHIVE OMELETTE WITH GRUYERE AND CANADIAN BACON
I have not tried this yet. I'm posting for the WT 06. Original recipe from Debra F. Weber and altered a little for what we like.
Provided by Nimz_
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat.
- Add the Canadian bacon and cook until lightly browned.
- Remove and set aside.
- In a bowl, whisk the eggs with the water and chives, along with a couple pinches of salt and some pepper.
- Melt the butter in an 8 inch skillet over med-high heat.
- When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture.
- Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions.
- As the mixture firms, hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom.
- Scatter the Gruyere over the omelette, leaving a margin around the edges.
- Add the Canadian Bacon.
- Using a spatula, lift 1/3 of the omelette and fold it over the center.
- Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge.
- Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan.
- To Serve, garnish with more chopped chives if desired and serve immediately with some sliced tomatoes.
23 BEST OMELETTES RECIPE COLLECTION
These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an omelette in 30 minutes or less!
Nutrition Facts :
PROSCIUTTO AND GRUYèRE PINWHEELS
Categories Cheese Bake Cocktail Party Winter Swiss Cheese Prosciutto Sage Phyllo/Puff Pastry Dough Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 5
Steps:
- In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
- Preheat oven to 400°F. and lightly grease 2 large baking sheets.
- Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.
GRUYERE AND PROSCIUTTO OVEN OMELETTE
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat oven to 350. 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, 35-40 minutes. Serve hot, cut into wedges.
PROSCIUTTO AND GRUYERE PINWHEELS
Make and share this Prosciutto and Gruyere Pinwheels recipe from Food.com.
Provided by skat5762
Categories < 30 Mins
Time 19m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Combine Gruyere and sage in bowl.
- On lightly floured surface, unfold pastry with short side facing you, and cut in half crosswise.
- Arrange half of sheet with long side facing you, and brush just the edge of far side with the egg.
- Arrange half of prosciutto evenly on top of pastry, avoiding egg-washed edge, and top with half of Gruyere mixture.
- Starting with near side, roll jelly-roll fashion into a log and wrap in wax paper.
- Repeat procedure with remaining ingredients.
- Chill, seam-side down, until firm, at least three hours, or up to three days (you can even freeze for several weeks).
- Preheat oven to 400-degrees and lightly grease 2 baking sheets.
- Cut logs crosswise into 1/2 inch thick pinwheels and arrange, cut side down, 1 inch apart on sheets.
- Bake until golden, about 15 minutes.
- Transfer to rack and cool just slightly; best served while still warm.
Nutrition Facts : Calories 48.9, Fat 3.5, SaturatedFat 1.1, Cholesterol 7.6, Sodium 26.5, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.3
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.
Provided by Vicki Butts (lazyme)
Categories Breakfast Casseroles
Time 50m
Number Of Ingredients 8
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.
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