Gruyère And Prosciutto Oven Omelette Recipes

GRUYERE & PROSCIUTTO STRATA

Steps:

• In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender., In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. , Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

GRUYERE AND PROSCIUTTO OVEN OMELETTE

Steps:

• Preheat oven to 350. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter. 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. In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture. Bake until the omelette is golden brown on top and slightly puffed, 35-40 minutes. Serve hot, cut into wedges.

BAKED GRUYERE AND SAUSAGE OMELET

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.

OMELET WITH PROSCIUTTO, ROASTED PEPPERS, FRESH MOZZARELLA, BASIL

Steps:

• Whisk the eggs in a bowl until light and fluffy and uniform in color.
• Melt some butter in a 6-inch nonstick saute pan over medium heat. Sprinkle the beaten eggs with salt and black pepper. Add the eggs to the pan and lightly scramble them with a fork. Spoon a line along the center of the omelet with the cheese, roasted red pepper, prosciutto and basil. Roll the finished omelet onto a serving platter.

PROSCIUTTO AND GRUYèRE PINWHEELS

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.

GRUYERE AND PROSCIUTTO POTATO CUPS #5FIX

Steps:

• Preheat oven to 450 degrees F. Place the prosciutto slices on a greased baking sheet. Bake until almost completely crisp, about 6-7 minutes. Set aside. Lower oven temperature to 400 degrees.
• Prepare Mashed Potatoes using the microwave directions. Stir in cheese until melted and mixed well.
• Unroll and cut pie crusts into 32 circles, about 2 1/2 to 3-inches diameter. Using mini-muffin tins, place 1 pastry circle into each cup, pressing slightly.
• Fill each cup with a heaping teaspoonful of mashed potatoes. Place in oven and let bake until pastry edges are golden brown, about 12 to 14 minutes.
• Crumble or chop prosciutto. Top each potato cup with prosciutto and green onions. Serve warm.

GRUYERE AND PROSCIUTTO OVEN OMELET

Steps:

• Preheat oven to 350 degrees. Lightly butter a shallow 1 1/2 quart round baking dish, 9 1/2" in diameter.
• In a large bowl, beat eggs until blended. Stir in milk, salt, nutmeg, prosciutto, and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish.
• In a small bowl, toss the bread cubes in the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.
• Bake until golden brown on top and slightly puffed, 35-40 minutes. Serve hot, cut into wedges.