Sunday, May 31, 2009

Sunday Breakfast - Baked Gruyere and Sausage Omelet

Sunday is the day I make a "big" breakfast for the family. The rest of the week, everyone usually fends for themselves. On Sundays though, I usually prepare a big spread. Nothing fancy but definitely more than just cereal. I was watching Food Network (which is frequently) and saw Giada De Laurentiis make this dish. I immediately went to my computer to print out the recipe. Oh, what's another printed recipe, right? It can join all the other hundreds of recipes I have printed out. (you can't have too many recipes) Well, I am so glad I made this baked omelet. It was absolutely delicious. Family verdict: Husband & I loved it. Marissa liked it but picked out the red peppers. Mariah didn't eat it. (she's the picky eater) Try this one Sunday morning. You'll be glad you did.

Baked Gruyere and Sausage Omelet


Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed (I used
Jennie-O turkey breakfast sausage links)
8 large eggs
1/3 cup whole milk (I used 1% since that's the type of milk I buy)
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese (found in the specialty cheese section)
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley


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.

Sunday Breakfast ready in about 30 minutes

It's going to be a good day!

Serve it with a fruit salad to start your day off right

Mom's Cooking Club Lesson: The middle of my omelet was not set after 25 minutes. I cooked it an extra 5 minutes or so until the middle was firm. So, check your omelet after the recommended time but if it's still loose, cook for a few minutes more until set.


Barbara Bakes said...

What an easy way to make omelets! Sounds great!

Aggie said...

Holy YUM!!! I am totally making this...and you know what, I may actually make it for dinner one night soon!!! said...

Hey, Jamie! This sounds similar to a family dish we make. It's simply called "strata" (layers). A layer of croutons, a layer of cooked sausage, a layer of cheddar cheese and topped with a mixture of eggs, milk and cream of mushroom soup. It bakes uncovered and is done when a knife inserted in the center comes out clean. This is our traditional meal on Holiday mornings.


Pam said...

This omelet along with the fruit salad would make a perfect breakfast...looks great.

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