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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