Gables Wine Country Inn Wine and Cheese Omelet

  • Dairy
  • by ADMIN
  • on NOVEMBER 25, 2007
  • 8
  • 0
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This recipe serves 12, so its perfect for big brunches or family get-togethers

  • 1 large loaf day-old French bread, broken into small pieces
  • 6 tablespoons unsalted butter, melted
  • ¾ pound domestic Swiss cheese, shredded
  • 1 ½ cups diced baked ham
  • 16 eggs
  • 3 ¼ cups milk
  • ½ cup dry white wine
  • 1 tablespoon German mustard
  • 1/8 tsp. ground red pepper
  • 1 ½ cups sour cream
  • 4 large whole spring onions, minced
  • ¼ tsp. freshly ground pepper
  • 1 cup freshly grated Parmesan cheese
Butter two 9-inch by 13-inch baking dishes. Spread bread over bottom and drizzle with butter. Sprinkle with Swiss and Jack cheeses and ham. Beat together eggs, milk, wine, green onion, mustard, pepper and red pepper until foamy. Pour over cheese. Cover dishes with foil and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325 degrees. Bake casseroles covered until set, about 1 hour. Uncover, spread with sour cream and sprinkle with Parmesan cheese. Bake uncovered until crusty and lightly browned, about 15 minutes. Serves 12.



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