Croissant Omelette Recipe

Author – Autumn (Janette)

Who doesn’t love eggs, cheese, and croissants?  I discovered a great dish while staying at the 1828 Trail Inn in Hancock, MD last week that combines all three.  The owner was kind enough to share her recipe with me.  This might not be very heart healthy, but you will feel much better after you eat it anyway.  I can’t wait to fix it here and savor it again.

CROISSANT OMELETTE

Serves 4

4 large croissants

2 cups grated Swiss cheese

1/4 cup grated Cheddar cheese

1/4 cup grated Parmesan cheese

5 large eggs

1 cup milk

1/2 teaspoon pepper

1/8 teaspoon nutmeg

1/8 teaspoon salt

Preheat over to 350.  Slice each croissant in half.  Butter or spray 4 round ramekins (or 2 cup baking dishes).  Put bottom half of each croissant in a ramekin with the cut side up.  Set aside 1/3 cup of the Swiss cheese.  Divide remaining cheeses and spread over croissants.

In a bowl, beat eggs, milk and seasonings.  Pour mixture over the cheeses (about 2/3 cup per croissant).  Replace tops.  Sprinkled reserved Swiss equally.

Bake until eggs are set – about 20 minutes.  Eggs are set when any soft area looks like melted cheese.

May be served in ramekins or removed to a plate.

You will probably want to hunt me down and give me a personal hug after you make and eat this delicacy.  And your family will want to, also.  It’s that good.

Have a great week-end.

Take care.