Jarlsberg Oven Omelet

Found this recipe in the Food Section in the Chronicle newspaper quite awhile ago. This dish is supposedly adapted from "Omelettes, Souffles & Frittatas", (Chronicle Books 1999). NOTE: I always make this omelet with Ham instead of Proscuitto, and always, always use Gruyere cheese. Very easy dish to prepare, and tastes wonderful.
- Ready In:
- 40mins
- Serves:
- Units:
3
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ingredients
- 4 eggs
- 1⁄2 cup milk
- 1⁄4 teaspoon salt
- 1 dash ground white pepper
- 1 dash nutmeg
- 1 - 1 1⁄2 ounce thinly sliced prosciutto, cut into strips
- 1 1⁄4 1 1/4 cups shredded gruyere cheese or 1 1/4 cups shredded swiss cheese
- 2 teaspoons butter, melted
directions
- Preheat oven to 350.
- Butter a 3-cup baking dish, about 6 inches in diameter.
- Whisk the eggs in a large bowl until just blended.
- Beat in the milk, salt, pepper, nutmeg, prosciutto and cheese.
- Pour into the baking dish, drizzle melted butter over the top.
- Bake for 20-30 minutes , or until set and lightly browned.
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"Found this recipe in the Food Section in the Chronicle newspaper quite awhile ago. This dish is supposedly adapted from "Omelettes, Souffles & Frittatas", (Chronicle Books 1999). NOTE: I always make this omelet with Ham instead of Proscuitto, and always, always use Gruyere cheese. Very easy dish to prepare, and tastes wonderful."
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I scaled this back for half the recipe for 2 of us but after one mouthful couldn't eat anymore as I found it way to salty and I hadn't added any salt so it must have been my prosciutto but the DM who is a salt fiend absolutely loved it so would consider making again for her as it is a very easy recipe to make, thank you Gail Stines, made for Name that Ingredient tag game.Reply
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