Thursday, April 13, 2006

Eggy dinner

We go through a fairly large amount of eggs around here... we sometimes end up buying the huge 5 dozen packages at Costco about twice a month. I am always watching for recipes that use them, so dinner was another breakfast type dish.

Rolled Ham and Swiss Omelet turned out to be a fun and pretty fool proof way to make an omelet. The base egg mixture is whisked together and then poured into a 10x15" pan and sprinkled with chopped ham. So instead of messing with a pan on the stove, this gets baked in the oven until a little puffy and just set in the center. As soon as it is ready, you remove it from the oven and sprinkle some nutty swiss cheese and chopped fresh spinach over the top. Then you roll up starting at the wide end and because you lined the pan with foil, you can use that to help form the log. The warmth from the eggs melts the cheese which helps hold the long cylinder shape. Using a serrated knife, we were able to cleanly slice pieces without squishing all the insides out and they held together just fine while moving from the board to the plates. The texture of the eggs were a little more creamy with this method and the fresh spinach added a brilliant green color against the white cheese and golden eggs.


Rolled Ham and Swiss Omelet


  1. So then you don't have to sauté the spinach, either, right? The warmth of the omelet "cooks" it? What a great idea!

  2. I love breakfast for dinner ... these look delicious and very Spring-y.

  3. that's a great technique. I could totally see serving that at a brunch.

    Just posted some of my food via someone else's photography on my site. Hope you like it!