Gruyere And Prosciutto Oven Omelette Recipes

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PARSLEY-CROUTON OMELETS WITH GRUYèRE

Categories     Cheese     Dairy     Egg     Herb     Breakfast     Brunch     Vegetarian     Parsley     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15



Parsley-Crouton Omelets with Gruyère image

Steps:

  • Make Filling:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
  • Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
  • Make omelets:
  • Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
  • Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.

For Filling
2 cups cubed (1/2-inch) firm white bread
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/2 cup finely chopped fresh parsley
1 small garlic clove, finely chopped
3 1/2 oz Gruyére cheese (1 cup)
For omelets
12 large eggs
4 teaspoons water
1 scant teaspoon salt
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
Special Equipment
a well-seasoned 9 1/2-inch carbon-steel French omelet pan

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



Gruyère and Prosciutto Oven Omelette image

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.

8 eggs
1 c milk
1/4 tsp salt
1/4 tsp nutmeg, freshly grated
2 oz prosciutto or ham, julienned
2 c gruyere cheese or swiss cheese, grated
1/2 c sourdough french bread cubes (1/2-inch cubes)
2 Tbsp extra virgin olive oil

PROSCIUTTO AND GRUYèRE PINWHEELS

Categories     Cheese     Bake     Cocktail Party     Winter     Swiss Cheese     Prosciutto     Sage     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 5



Prosciutto and Gruyère Pinwheels image

Steps:

  • In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
  • Preheat oven to 400°F. and lightly grease 2 large baking sheets.
  • Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.

3/4 cup finely grated Gruyère (about 3 ounces)
4 teaspoons chopped fresh sage leaves
1 puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed
1 large egg, beaten lightly
2 ounces thinly sliced prosciutto

GRUYèRE AND PARSLEY OMELETS

Categories     Cheese     Egg     Herb     Breakfast     Brunch     Low Carb     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Fall     Spring     Summer     Winter     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 8



Gruyère and Parsley Omelets image

Steps:

  • Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend. Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

4 large eggs
3 tablespoons chopped fresh Italian parsley
2 teaspoons water
1 teaspoon dried fines herbes or dried salad herbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)

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