Tuesday, May 17, 2005

Baked Gruyère and Sausage Omelet

Baked Gruyère and Sausage Omelet (Adapted from Giada De Laurentiis)

1 1/2 tablespoons olive oil
3/4 cup diced red bell pepper
1/2 cup diced onion
8 ounces hot Italian turkey sausage, casings removed
6 large eggs
4 large egg whites
1/3 cup milk
1 teaspoon salt
1/2 teaspoon crushed red pepper
fresh ground black pepper
5 ounces (about 1 1/4 cups) shredded Gruyère cheese, divided
1/4 cup plus 2 tablespoons chopped fresh parsley, divided

Preheat the oven to 425 degrees.

In a medium skillet, heat oil over medium-high. Stir in bell pepper and onion - cook until translucent, about 3 to 4 minutes. Add sausage - cook, stirring to crumble, until the sausage has browned, about 4 to 6 minutes. Remove from the heat and set aside to cool.

In a large bowl, whisk together eggs, egg whites, milk, salt, crushed red pepper and fresh ground black pepper to taste. Stir in 3 ounces (about 3/4 cup) Gruyère and 1/4 cup of parsley. Add cooked sausage mixture and stir to combine.

Pour mixture into an 8" x 8" baking dish coated with cooking spray - scatter the top with the remaining 2 ounces (about 1/2 cup) cheese. Place into the oven and bake until the center is set and the top is golden, about 20 to 25 minutes. Remove and let cool for at least 5 to 10 minutes before cutting. Sprinkle with remaining two tablespoons chopped parsley to serve.

Makes about 4 servings.

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