Baked Omelette with Ham and Gruyere
My apologies strict Paleo people, this dish isn’t for you. I rarely post dairy recipes on here anymore, but this recipe always satisfies a hungry crowd, so I love making it when we have company. Per usual, I made this Christmas Eve morning when we celebrated with my husband’s parents and there only a tiny slice left over!
Luckily my little guy is still young enough to not understand the significance of Christmas morning and out-slept all of the adults by an entire hour. I was happy to have time to prepare breakfast in peace! We served this baked omelette with blueberry waffles, bacon, and some orange juice. He even waited for us all to finish our meal and cleanup the dishes before we began the gift exchange. I have an inkling this will be the last year of that!
- 10 eggs
- 1 cup shredded gruyere
- ¾ cup almond milk
- ½ cup diced ham
- ¼ teaspoon sea salt
- ¼ teaspoon grated nutmeg
- Preheat oven to 350 degrees and lightly grease a baking dish (9-inch or around 1.5qt) with butter or coconut oil.
- Whisk the eggs with the milk then add the cheese, ham, salt, and nutmeg and stir to incorporate. Pour into the prepared baking dish.
- Bake for 35 minutes, until puffed and set in the center.