My mom found a particularly good price on ham and purchased an extravagant amount. You can't have too much ham, right? Wrong. After eating ham for several days in a row, there was still quite a bit of meat in the pan. So, my clever mom diced up the remaining leftovers and popped it in the freezer.
Fast forward a few weeks, and I ask Mom what's for dinner. "Ham nibbies."
"Uh, mom, what are ham nibbies?"
She pulls the diced leftover ham out of the freezer and holds it aloft. "Ham nibbies!" she exclaims proudly.
While I wouldn't recommend serving your family a plate piled high with plain old ham nibbies for dinner, they are perfect for making a Ham and Cheese Oven Omelette.
Let's get cooking!
Ham and Cheese Oven Omelette
Adapted from Williams Sonoma and inspired by leftover Apricot Mustard Glazed Ham
1 cup milk
1/4 teaspoon salt
Pinch of ground nutmeg
1 1/2 cups diced (or thinly sliced) ham
1 cup shredded smoked Gouda or cheddar cheese
1 1/2 cups French bread or baguette cubes (1/2" cubes)
1 tablespoon olive oil
Salt and pepper
Preheat oven to 350 degrees. Grease an 8" square baking dish and set aside.
In a large bowl, whisk eggs until thoroughly blended. Whisk in milk, salt, and nutmeg. Stir in ham and cheese. Pour egg mixture into the prepared baking dish. (If you're preparing the omelette ahead of time, at this point you can cover it with plastic wrap and pop it in the oven until you're ready to bake it.)
In a separate bowl, toss bread cubes with olive oil and salt and pepper to taste. Sprinkle bread over the egg mixture. Bake for about 40 minutes, until the eggs are set and golden brown around the edges. Serve hot.
P.S. Looking for a side dish? This rich Ham and Cheese Oven Omelette pairs perfectly with a refreshing salad like this one with oranges and fennel.