Baked Gruyere and Sausage Omelet

Recipe courtesy Giada De Laurentiis, 2008

Show: Giada at HomeEpisode: Breakfast for Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (34)

Cook Time:
33 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 33 min
Total:: 43 min

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Ingredients

Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425 degrees F. Lightly butter an 8 by 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 pepper, 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 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.

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Comments & Reviews

recipe Baked Gruyere and Sausage Omelet
Taylor Washington, DC 12-22-2009
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A regular in the rotation
Rated: 4 stars out of 5

Like Giada, I hosted a Breakfast for Dinner party and served this dish. I followed the instructions exactly and received... rave reviews. Despite doubling the recipe (and serving many other dishes), every last crumb was consumed. For myself, I make a much healthier version on Sunday nights to grab and go before work during the week. I use egg substitute, skim milk, chicken sausage, and fat free mozzarella. Still delish, but with 150 cals, 4 g fat, and 15 g protein, it can't be beat. Read more
recipe Baked Gruyere and Sausage Omelet
Sadaf Glendale, AZ 12-16-2009
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Find a new hobby Joannah...
Rated: 4 stars out of 5

Frankly dear, we don't care what you think of Giada. The people who comment here either love her or love her food...so do... yourself a favor and find another website to vent your little sorrows to. In other news...I haven't tried this recipe yet, but I'm super excited about making it!! I've read all the comments thus-far and I can't wait to try it out!Read more
recipe Baked Gruyere and Sausage Omelet
Anne Mantua, NJ 11-15-2009
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It's a Keeper!
Rated: 5 stars out of 5

I have made this dish several times for friends and family, and it has always received rave reviews. It's a great alternative... to making eggs or omelets to order, and so flavorful!Read more
recipe Baked Gruyere and Sausage Omelet
Mary Syracuse, NY 11-13-2009
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What did I do wrong?
Rated: 3 stars out of 5

Given the rave reviews, I was very disappointed in the way this dish turned out. It looked splendid when it came out of the... oven, but I found it very bland, and most disturbingly, as far as the texture was concerned, rubbery around the edges (and too spongy in the middle). I wonder if the problem with the texture was that I used a metal baking pan instead of glass, as Giada used. Ordinarily I would use glass or ceramic for a baked egg dish, but didn't have one near the proportions cited in the recipe. Can someone tell me if the texture would have been affected by using metal? Read more
recipe Baked Gruyere and Sausage Omelet
Matt Las VEgas, NV 10-22-2009
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SO GOOD! BUT SALTY...
Rated: 4 stars out of 5

ADD LESS SALT AND ITS PERFECT!
recipe Baked Gruyere and Sausage Omelet
Maureen Ozark, AL 09-26-2009
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So Flavorful
Rated: 5 stars out of 5

Okay Joannah. Remember Everyboy Loves Raymond? Raymond's mother was Italian, but of course, she didn't speak it around the... house and actually, spoke with no particular accent. However, whenever the character of Marie, Raymond's mother, talked about her food, she always pronounced the names of her dishes and/or ingredients with a very specific accent, mush like Giada does. Mozzarella was always pronounced like mootszarella, etc., and of course, she pronounced biscoti as biscoatie. Very articulate when she talked about her food, as Maria Barone was pashionate about her food. Giada is also very pashionate about her food. It only stands to reason then that she would honor what she loves best. This was a terrific dish!!!Read more