Swiss Oven Omelet
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
1/4 cup water
1/4 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese, divided
In a 10-in. oven proof 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.
To the skillet, add the green onions, mustard and thyme; mix well.
Remove from the heat.
In a bowl, beat the eggs, water, salt and pepper.
Pour into a skillet, sprinkle with 1/4 cup cheese.
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.