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Baked Gruyere and Sausage Omelet Recipe

Baked Gruyere and Sausage Omelet

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Average Rating:

Total Reviews: 95

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  • on May 13, 2013

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    Made this for a mother's day brunch - awesome! Cooked @ a lower heat for longer and came out perfect.

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  • on May 02, 2013

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    a little salty for my taste. 1 tsp salt for 8 eggs is too much i think. otherwise, it is really good!

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  • on January 09, 2013

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    Very good omelet! I used chicken sausage but otherwise followed exact. I would leave it in longer. I did for about 30 minutes. Next time will try at 400 for 35 minutes, that way I get my eggs well done the way I like them and the outside won't burn : thanks again Giada! She's top on my list..I want to know what kind of olive oil she uses....

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  • on August 23, 2012

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    Cooking breakfast for a crowd? This recipe is the answer! My kitchen is a bit small & it can be a challenge to whip up something for 6 to 8 people. I serve this dish with freshly sliced fruit & a variety of baked goods from the grocery store -- it is simple & a hit every time. I also fry the sausage & cut the onion & peppers the day before. That allows me to cook & enjoy my guests when my small kitchen becomes the social gathering place. Do not substitute the Gruyere - the flavor is worth the price for this dish. :-

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  • on August 19, 2012

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    Very easy and super tasty! I will be making this often.

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  • on August 19, 2012

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    This was delicious. I had some friends coming over for breakfast and they loved it. It was perfect!

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  • on August 19, 2012

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    A delicious brunch recipe -- tasty and attractive. We had been doing quite a few sausage dishes lately, so I used some leftover bacon, chopping it into bits and freshening it up with the onions. It was excellent. I cooked it for about 27 minutes, and it was still less done in the center than around the perimeter (which was getting a bit brown. I wonder if cooking it in a bundt-type pan might equalize the cooking....or I might use Giada's suggestion about individual ramekins next time. There will definitely be a next time!

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  • on June 18, 2012

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    Very easy recipe. I love the gruyere in this! I'm not particularly a huge fan of pork or turkey Italian sausage, so next time I will try a flavored chicken sausage. I like this recipe because of its versatility. This was definitely 6 servings for my family's portion sizes.

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  • on April 16, 2012

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    This is a hit! Delicious. I made a larger batch in an oval pan that was about 9" x 12", so I increased the recipe. Other than that, I pretty much followed her recipe. Oh, my husband bought mild Italian sausage instead of breakfast sausage, but it was great!

    It's just the two of us in our house, so we had it yesterday morning and this morning. And we will have enough for 2 more meals! This would be great for a small gathering... easy to throw together to for guests staying over!

    I cooked this for 25 minutes on the dot. It was still slightly jiggly in the center, but it firmed up as it rested. I do not like overcooked eggs. These came out perfect!

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  • on April 15, 2012

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    This was very good. With as well as this lady cooks, it's beyond me how she stays so tiny. I used bacon also. It wasn't set at 20 min. so (forgive me chefs I microwaved it for 3 min. till perfect. Hey, the champagne was chilled and we were hungry!

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