Baked Omelet with Ham, Muenster, and Tarragon
This baked omelet combines the salty bite of ham, with the creaminess of muenster, and the sweetness of tarragon. Not too bold, these flavors don’t mask the mild richness of fresh eggs cooked to perfection. This is sure to become a breakfast favorite.
Ingredients
- 10 large eggs
- 2 tablespoons water
- Pinch of cayenne pepper
- 3 ounces ham
- 6 ounces muenster cheese, grated
- 4 tablespoons extra virgin olive oil
- ¼ cup tarragon, chopped
- Salt and pepper to taste
Instructions
- Position a rack in the center of the oven and preheat the broiler.
- Whisk the eggs, water and the cayenne in a large bowl.
- Fold in the ham and half of the cheese.
- Heat 1 tablespoon olive oil in an ovenproof nonstick skillet over medium heat.
- Reduce heat to medium-low and add egg mixture, salt, pepper and tarragon.
- Gently stir with a rubber spatula to distribute the fillings.
- Cook until the bottom is just set, about 4 minutes.
- Sprinkle the remaining cheese on top.
- Transfer to the oven and bake until puffed and golden, about 10 minutes.
- Serve hot.
Time: 45 minutes
Servings: 4
