Layered Omelette with Ham, Mushrooms and Peppers
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 269 |
| pro | 20 g |
| total fat | 19 g |
| sat. fat | 9 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 275 mg |
| sodium | 642 mg |
| % RDI: | - |
| calcium | 31 |
| iron | 11 |
| vit A | 27 |
| vit C | 60 |
| folate | 20 |
Thin delicate omelettes layered among saut? vegetables and cheese makes a marvellous make-ahead brunch item.
Ingredients
- 2 tsp vegetable oil
- 3 cups button mushrooms
- 1/2 onion, sliced
- 1/2 tsp each salt and pepper
- 1/2 tsp dried thyme
- 1 sweet red pepper, finely diced
- 1 green pepper, finely diced
- 2 cups shredded Gruyère cheese
- 4 oz Black Forest ham, thinly sliced
- Omelettes:
- 10 eggs
- 1/4 cup milk
- 1/4 tsp each salt and pepper
- 1 green onion, sliced
- 1 tbsp butter, melted
Preparation
Omelettes: In bowl, whisk eggs, milk, salt, pepper and onion. Heat 8-inch (20 cm) cr? pan or nonstick skillet over medium heat; brush with some of the butter. For each omelette, pour 2/3 cup (150 mL) egg mixture into pan, swirling to coat; cook, turning once, until slightly golden, 3 minutes. Transfer to plate. (Make-ahead: Layer between waxed paper, wrap in plastic wrap and refrigerate for up to 6 hours.)
Grease side and bottom of 8-inch (20 cm) springform pan. Place on large square of heavy-duty foil; bring up foil and press to outside of pan. Set aside.
In large nonstick skillet, heat 1 tsp (5 mL) of the oil over medium heat; cook mushrooms, onion and 1/4 tsp (1 mL) each of the thyme, salt and pepper until golden brown and no liquid remains, 6 to 8 minutes. Transfer to bowl; set aside.
In same skillet, heat remaining oil; cook green and red peppers and remaining thyme, salt and pepper until slightly softened, about 5 minutes.
Place 1 omelette in prepared pan. Sprinkle with 1/2 cup (125 mL) of the Gruy? cheese; spread mushroom mixture over cheese. Top with another omelette. Sprinkle with 1/2 cup (125 mL) of the cheese; layer ham evenly over cheese. Top with omelette. Sprinkle with 1/2 cup (125 mL) of the cheese; spread pepper mixture over cheese. Top with remaining omelette; sprinkle with remaining cheese. (Make-ahead: Cover and refrigerate for up to 12 hours.) Bake in 350°F (180°C) oven until cheese is melted and bubbly, about 15 minutes.
Source : Canadian Living Magazine: January 2004









