Gruyere and Prosciutto Oven Omelet

• 8 large eggs
• 1 cup whole milk
• 14 teaspoon salt
• 14 teaspoon freshly grated nutmeg
• 2 ounces prosciutto or 2 ham, julienned
• 2 cups shredded gruyere or 2 cups swiss cheese
• 12 cup sourdough French bread cubes
• 2 tablespoons extra virgin olive oil

1. Preheat oven to 350 degrees.
2. Lightly butter a shallow 1 1/2 quart round baking dish, 9 1/2" in diameter.
3. In a large bowl, beat eggs until blended.
4. Stir in 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 in the olive oil to coat.
7. Scatter the bread cubes evenly over the egg mixture.
8. Bake until golden brown on top and slightly puffed, 35-40 minutes.
9. Serve hot, cut into wedges.

eggs, milk, salt, nutmeg, ham, shredded gruyere, bread, extra virgin olive oil

Taken from www.food.com/recipe/gruyere-and-prosciutto-oven-omelet-146600 (may not work)