Baked Gruyere and Sausage Omelet

So, I'll begin my first post with a review of a rather simple recipe. Simple, in that, I know there are many accomplished cooks out there who can whip up this sort of dish with their eyes closed. Nevertheless, it was a new recipe for me and one worth sharing.

Typically, we are not "egg" people. An occasional egg is okay but I don't usually serve a main dish that consists mainly of eggs. But, my brain has turned to mush after all of the holiday recipes, holiday cooking and holiday parties and I just needed something different.

Insert disclaimer here: As noted above, I am not an accomplished cook. Mostly, I am just your average mom of four who is constantly looking for something new or different that the kids and DH will eat. Generally more of a problem with the former rather than the latter unless pinto beans or fruit are involved :-) Most of the "to-try" recipes I nab are those that have an ingredient I am passionate about (such as the cheese in this omelet) or those recipes that have an ingredient I know the kids will eat (yes, the list is limited).

On this particular night, only the DH and I were home to try this recipe and boy did the kids miss out. This one will definitely go in the repeat file.

This omelet has a great blend of flavors and the nuttiness of the gruyere is the shining star in this dish. I did use turkey sausage and only made a couple of minor changes which are noted in ( ) beside the specific ingredient. I only served this with whole grain toast, but it would be great paired with a salad. Leftovers are great the next day too!

Baked Gruyere and Sausage Omelet
source: Food Network, Giada at Home

Ingredients

2 Tbs olive oil

1 small onion, diced

1/2 pound mild turkey sausage, casings removed

8 large eggs

1/3 cup whole milk (I used 2% milk)

1 teaspoon kosher salt

Freshly ground pepper

1 red bell pepper (I used half of a red pepper)

1 1/2 cups (4 ounces) grated Gruyere cheese

1/4 cup plus 2 Tbs chopped fresh flat-leaf parsley (I used green onions)

Directions

Preheat the oven to 425 degrees F. Lightly butter or spray an 8 x 8 -inch baking dish.

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.

In a large bowl, whisk together the eggs, milk, salt and pepepr, to taste until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.

Cut the baked omelet into wedges and sprinkle with the remaining parsley before serving.

Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.