Gruyere and Prosciutto Oven Omelet

READY IN: 55mins
Recipe by KathyP53

From Williams Sonoma. Great for holiday brunch!

Top Review by Anne La Quebecoise

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Lightly butter a shallow 1 1/2 quart round baking dish, 9 1/2" in diameter.
  2. 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.
  3. In a small bowl, toss the bread cubes in the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.
  4. Bake until golden brown on top and slightly puffed, 35-40 minutes. Serve hot, cut into wedges.

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