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Swiss Oven Omelet

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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 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

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.