Sunday, October 9, 2011

Baked Gruyere and Sausage Omelet

This is a really good casserole that is nice enough for company, but easy enough for family.  It would warm easily for left-overs later in the week.  We had it for lunch, but it would be great for breakfast or a supper dish. I sliced tomatoes and called it lunch.  I got this recipe from Food Network's Giada De Laurentiis in 2008 

Printable Version:

butter, for greasing baking dish I used cooking spray.
2 tablespoons olive oil
1 small onion, diced
1/2 pound milk turkey sausage, casings removed I used italian sausage, but whatever you like is fine.
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt and fresh ground black pepper to taste
1 red bell pepper, diced
1 1/2 cups (4 oz.) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 425 degrees F. Lightly butter or spray with cooking spray an 8" X 8" baking dish
Heat the oil in a medium skillet over medium-high heat. Add the onions 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 parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20-25 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 15-18 minutes.

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