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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Egg Omelet Recipe

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This recipe for Baked Egg Omelet is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 eggs
1 cup milk
1 cup heavy cream
2 slices Virginia Ham (about 1/8” thick or less)
1/2 lb grated Gruyere cheese
salt and pepper to taste
nutmeg (1/4 to 1/2 tsp)
Directions:
Directions:
Beat eggs well with wire whisk. Stir in milk, cream, & seasonings.
Grease a 9” square baking pan. Cut ham slices into bite size pieces and arrange it in bottom of pan. Spread cheese over ham; then add egg mixture. Bake in 350° oven for 1/2 hour or until just set. Serves 6 to 9.
Personal Notes:
Personal Notes:
This was one of Bob's (my husband) favorite recipes. It is a good breakfast or brunch dish for company.

 

 

 

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