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Ingredients
| onions - red (chopped): 2 cups |
| granulated sugar: 2 tsp |
| olive oil: 1 Tbl |
| green onions - spring or scallion (chopped): 1/4 cup |
| Dijon mustard: 2 tsp |
| dried thyme (leaves): 1/2 tsp |
| eggs: 6 |
| water: 1/4 cup |
| black pepper: 1/4 tsp |
| swiss cheese (shredded): 1 cup (divided) |
Swiss Oven Omelet
Credit: AllRecipes
User rating:
"Mellow onions and Swiss cheese make a mouth-watering combination in this favorite egg dish at the El Dorado, Arkansas home of Dorothy Smith."
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Prep Time
20 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
Directions
- In a 10-in. ovenproof skillet, cook and stir red onion and sugar in oil over medium heat for 10-12 minutes or until golden brown. Remove 1/4 cup; set aside.
- To the skillet, add the green onions, mustard and thyme; mix well. Remove from the heat. In a bowl, beat the eggs, water, salt and pepper. Pour into a skillet, sprinkle with 1/4 cup cheese.
- Bake, uncovered, at 375 degrees F for 10-15 minutes or until a knife inserted near the center comes out clean. Top with reserved onion mixture and remaining cheese. Cut into wedges.