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Swiss Oven Omelet Recipe

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Mellow onions and Swiss cheese make a mouthwatering combination in this favorite egg dish—Dorothy Smith, El Dorado, Arkansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 2 cups chopped red onion
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • 1/4 cup chopped green onions
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 6 eggs
  • 1/4 cup water
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Swiss cheese, divided

Nutritional Facts

1 serving equals 192 calories, 12 g fat (5 g saturated fat), 229 mg cholesterol, 154 mg sodium, 8 g carbohydrate, 1 g fiber, 12 g protein.


  1. In a 10-in. ovenproof skillet, cook and stir red onion and sugar in oil over medium heat for 10-12 minutes or until golden brown. Remove 1/4 cup; set aside.
  2. To the skillet, stir in the green onions, mustard and thyme. Remove from the heat. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet, sprinkle with 1/4 cup cheese.
  3. Bake, uncovered, at 375° for 10-15 minutes or until a knife inserted near the center comes out clean. Top with reserved onion mixture and remaining cheese. Cut into wedges. Yield: 6 servings.
Originally published as Swiss Oven Omelet in Taste of Home August/September 1998, p53

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed May. 9, 2012

"I added some chopped ham and chopped peppers"

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