Best Sizzling Ham And Gruyère Omelet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED HAM AND CHEESE OMELET



Baked Ham and Cheese Omelet image

This baked ham and cheese omelet is a simple egg casserole that's perfect for breakfast, brunch, lunch, or dinner -- with just 10 minutes of prep!

Provided by Blair Lonergan

Categories     Breakfast     Brunch

Time 55m

Number Of Ingredients 7

8 large eggs ((or use 4 whole eggs and 6 egg whites))
1 cup whole or 2% milk
½ teaspoon seasoned salt ((such as Lawry's brand))
8 ounces diced cooked ham ((or substitute with cooked bacon or sausage))
1 cup grated cheddar cheese
3 tablespoons very finely diced sweet onion
Optional garnish: chopped fresh chives or parsley

Steps:

  • Beat eggs, milk, and seasoned salt together in a large bowl.
  • Stir in ham, cheese, and onion.
  • Pour egg mixture into a greased 8-inch-square baking dish.
  • Bake at 350°F for 40-45 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
  • Cut into squares and garnish with fresh herbs, if desired.

Nutrition Facts : Calories 271 kcal, Carbohydrate 3 g, Protein 22 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 265 mg, Sodium 861 mg, Sugar 2 g, ServingSize 1 /6 of the recipe, TransFat 1 g, UnsaturatedFat 9 g

SIZZLING HAM AND GRUYèRE OMELET



Sizzling Ham and Gruyère Omelet image

Categories     Side     Ham

Yield serves 1

Number Of Ingredients 4

3 extra-large eggs
1 tablespoon unsalted butter
1/2 cup chopped good-quality cooked ham slices (2- to 3-inch squares)
1/4 cup grated Gruyère cheese (1 ounce)

Steps:

  • Using a whisk or a fork, beat the eggs in a small bowl until frothy.
  • Heat the butter in an 8-inch nonstick skillet over medium heat. Add the ham and sauté for 1 minute, or until crisp.
  • Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs over the ham. Let the eggs cook and set for about 5 seconds.
  • Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 20 seconds, or when the eggs look cooked but are still moist, sprinkle the omelet with the Gruyère cheese.
  • Using the spatula, fold the omelet in half. Cook the omelet for another 30 seconds, or until the cheese is melted. Tip the pan over a serving plate so that the omelet slides onto the plate bottom side up.

BAKED GRUYERE AND SAUSAGE OMELET



Baked Gruyere and Sausage Omelet image

Provided by Giada De Laurentiis

Categories     main-dish

Time 43m

Yield 4 to 6 servings

Number Of Ingredients 11

Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

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.

GOAT CHEESE OMELET WITH MIXED HERBS, LYONNAISE POTATOES, GLAZED HAM AND TEXAS TOAST



Goat Cheese Omelet with Mixed Herbs, Lyonnaise Potatoes, Glazed Ham and Texas Toast image

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 1 omelet

Number Of Ingredients 20

3 large eggs
1 tablespoon heavy cream
1 tablespoon minced mixed fresh herbs, such as chives, thyme leaves, flat-leaf parsley leaves and tarragon leaves
1 tablespoon unsalted butter
Pinch kosher salt
2 tablespoons crumbled goat cheese or feta or shredded Cheddar or Gruyère
Lyonnaise Potatoes, recipe follows
Ham and Toast, recipe follows
1 teaspoon sweet paprika
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium red potatoes (about 1 1/2 pounds), cut into 1/2-inch slices
1 medium onion, halved and thinly sliced
1/4 cup maple syrup
1 to 2 tablespoons apple cider vinegar
Vegetable oil, for cooking
1 ham steak, halved lengthwise
2 slices Texas toast
Unsalted butter, for the toast

Steps:

  • In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs.
  • Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate.
  • Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste.
  • Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer.
  • Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.

SAVORY GRUYèRE BREAD WITH HAM



Savory Gruyère Bread With Ham image

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Provided by Melissa Clark

Categories     cookbooks     Bread     Cheese     Ham     Green Onion/Scallion

Number Of Ingredients 11

4 tablespoons (½ stick/56 grams) unsalted butter, melted and cooled, plus more for the pan
2½ cups (325 grams) all-purpose flour, plus more for the pan
1½ teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 cup (180 grams) coarsely chopped ham
3 tablespoons thinly sliced scallions, white and green parts (optional)
1 tablespoon chopped fresh thyme leaves
2 cups (8 ounces/198 grams) grated Gruyère or sharp cheddar cheese
2 large eggs
1 cup (240 milliliters) buttermilk

Steps:

  • Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
  • Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
  • Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

Related Topics