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.
Provided by Gail Stines
Categories Breakfast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
JARLSBERG OVEN-BAKED OMELETTE
Norway's Jarlsberg cheese, with its smooth, nutty flavor, pairs perfectly with leftover ham in this quick and easy oven-baked omelette. It tastes just as delicious with light Jarlsberg if you are interested in trimming the fat. And, when I make it, I use a combination of whole eggs and Egg Beaters to further cut calories.
Provided by CaliforniaJan
Categories Breakfast
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400º. In a large, oven-proof frying pan, slowly saute the red onion and caraway seeds in olive oil over medium heat until onion begins to brown (about 10 minutes).
- While the onion browns, whisk together eggs, water, shredded Jarlsberg cheese, and diced ham. When onion has become translucent and brown around the edges, fold egg mixture into onions in frying pan and allow to cook at medium an additional 2 or 3 minutes to brown the bottom of the omelette.
- Transfer frying pan to upper rack of preheated oven and cook until nicely browned, about 15 to 20 minutes.
FARMER'S OVEN-BAKED OMELET
Great recipe from Sept 2003 issue of Southern Living. Have made it several times for Sunday school breakfasts and it has always been a hit. I especially appeciate the use of fresh herbs and tomatoes, and the presentation in the cast iron skillet.
Provided by The Finicky Chef
Categories Breakfast
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Beat together eggs, sour cream, thyme, salt, pepper, and baking powder with electric mixer at medium speed 2-3 minutes or until well blended.
- Melt butter in a 12-inch oven-proof (cast iron) skillet; add egg mixture.
- Bake at 350F for 15 minutes; remove from over and sprinkle with chopped tomato, shredded cheese, and fresh basil.
- Return to oven and bake 15-20 minutes longer or until set. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 226.6, Fat 18, SaturatedFat 9.4, Cholesterol 286.4, Sodium 477.8, Carbohydrate 1.9, Fiber 0.3, Sugar 0.9, Protein 14
OVEN BAKED OMELET
Yummy, fluffy eggs made in the oven.
Provided by sarigal
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
- Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g
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