Gruyere and Prosciutto Baked Omelette

I love to make omelette's, first because I love eggs, second because it gives you a chance to be creative and use things in your fridge and pantry to create a great breakfast or dinner. While I typically cook them over the stove, here is a great way to mix it up and bake it. Feel free to be creative with this, adding or substituting other vegetables and cheeses to make this one your own (although I do have to say, this version will definitely impress you the way it is).



As part of the Foodbuzz Tastemaker program, I received some samples of Nature's Pride bread. I also went and bought a few of their other varieties just to try them out. In this recipe I use Nutty Oat, one of their new varieties, for the topping and it was fantastic. I think I like it better than a french or other white bread on the top, just for the extra flavor it gave to the omelette.

Gruyere and Prosciutto Baked Omelette

Ingredients

1 small onion, diced
3/4 cup Asparagus tips
8 eggs
1 cup half and half
1/4 t. salt
1/4 t. freshly grated nutmeg
2 oz. prosciutto
2 cups shredded Gruyere cheese
1/2 cup Nature's Pride Nutty Oat bread cubes(remove the crust and cut into 1/2 inch cubes)
2 t. fresh thyme, chopped
3 T. Olive Oil, divided


Directions

Preheat oven to 350 degrees. Lightly butter a shallow 1 1/2 quart baking dish.

In a small saute pan, heat up 1T of olive oil and add the onions. Cook until soft and translucent but do not brown, add asparagus tips and cook for another minute.

In another larger bowl, beat the eggs until blended. Stir in the half and half, salt, nutmeg, prosciutto and cheese until blended. Add the onions and asparagus. Pour the egg mixture into the prepared baking dish.

In a small bowl, toss the bread cubes with the remaining 2 T. olive oil and fresh thyme. Scatter the bread cubes over the egg mixture.

Bake the omelette until the bread is golden brown and eggs are cooked all the way through, about 35-40 minutes. Cut into wedges and serve hot.

Enjoy!