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Swiss Oven Omelet

SUBMITTED BY: Dorothy Smith

"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
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cups chopped red onion
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • 1/4 cup chopped green onions
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 6 eggs
  • 1/4 cup water
  • 1/4 teaspoon pepper
  • 1 cup shredded Swiss cheese, divided

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
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