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Swiss Oven Omelet

Swiss Oven Omelet

"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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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  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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Read all reviews 4
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I didn't have swiss cheese or green onions but used a 4-cheese mexican blend, white onion and fresh thyme. It still was delicious.

I made this Christmas morning and it was liked by everyone. I cut down the dijon to 1 tsp (my mom does not like spicy mustard), and also used about 1.5 cups of red onion instead of 2. I omitted ...

I wanted to experiment a little with this, so I did three versions in little pans. First I did as directed, then I made one with crumbled precooked bacon and then I made one adding 1 teaspoon dr...

Very tasty! I didn't have the green onions or the dijon mustard but I had everything else and I added broccoli and a bell pepper and it turned out quite yummy! The sugar you use when you saute...

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