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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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 143 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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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

  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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2008 by RR 
I made this Christmas morning and it was liked by everyone. I cut down the dijon to 1 tsp (my... MORE

 
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