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Baked Swiss Omelet

Baked Swiss Omelet

  • 2 cups red onion, finely chopped
  • 1 T. canola oil
  • 2 tsp. Dijon mustard
  • 2 tsp. sugar
  • 1/4 tsp. thyme
  • 6 eggs
  • 1/4 cup water
  • 1 cup shredded Swiss cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Preparation -
Spray a 10" oven proof skillet with non-stick cooking spray or use a well-seasoned 10" cast iron skillet. Saute the chopped onion in canola oil, over medium heat, for about 10 minutes. Remove from heat. Stir in the mustard. sugar and thyme. In a mixing bowl, whisk the eggs, water, 1/2 cup shredded Swiss cheese, salt and pepper together. Pour the egg mixture into the skillet. Stir the ingredients together and bake in a preheated oven at 375º for 10 minutes. Top with the remaining cheese. Bake for 5 more minutes.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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