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.
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