This is an easy baked omelet that's full of flavor and great to make when you want a simple dinner or a special breakfast or brunch. The omelet takes minutes to assemble and bakes in about half an hour. I often pop it in the oven while I bake other things and then reheat pieces of the omelet the next morning for breakfast. Although I like the taste of the slightly bitter arugula and nutty-sweet Swiss cheese, you can vary the ingredients a bit, if you'd like, substituting spinach for the arugula and cheddar or even goat cheese for the Swiss cheese. The bacon crumbles provide a salty-smokey flavor to the omelet and a bit more protein to the dish. If you're serving the omelet for dinner, just add a salad and some bread. For breakfast, I like the omelet with fruit and muffins for a special treat. Enjoy!
Baked Arugula and Swiss Cheese Omelet -- Serves 4-6
1 - 1 1/2 cups of arugula or chopped spinach
2 -3 tablespoons of bacon crumbles
1/2 -2/3 cup of Swiss/Gruyere cheese or cheddar cheese
1 - 2 chopped green onions
1 cup of milk
3 large eggs
1 - 2 teaspoons of Dijon mustard
1 tablespoon of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of pepper
Preheat the oven to 400 degrees and spritz a pie pan with non-stick cooking spray. In the pie pan layer the arugula, then the bacon crumbles, then the Swiss cheese, and, finally, the onions. In a medium bowl or measure (I use a quart Pyrex measure), whisk together well the milk, eggs, mustard, Parmesan, salt, and pepper. Pour the mixture over the ingredients in the pie pan. Bake the omelet for about 30 minutes or until puffed and browned. The omelet will settle after you take it from the oven, but it will taste great!
