Gruyère and Prosciutto Oven Omelet

 

8 eggs

1 cup milk

¼ teaspoon salt

¼ teaspoon freshly grated nutmeg

2 ounces prosciutto or ham, julienned

2 cups shredded Gruyère or Swiss cheese

½ cup sourdough French bread cubes (½-inch cubes)

2 tablespoon extra-virgin olive oil

1. Preheat an oven to 350°F.
   
2. Lightly butter a shallow 1½-quart round baking dish, 9½ inches in diameter.
3. In a large bowl, beat the eggs until blended.
4. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed.
5. Pour the egg mixture into the prepared baking dish.
6. In a small bowl, toss the bread cubes with the olive oil to coat.
   
7. Scatter the bread cubes evenly over the egg mixture.
8. Bake until the omelet is golden brown and slightly puffed, 35 to 40 minutes.

Serve hot, cut into wedges. Serves 6 to 8.