Layered Omelette with Ham, Mushrooms and Peppers

By The Canadian Living Test Kitchen

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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	269269 cal
pro	20 g20g pro
total fat	19 g19g total fat
sat. fat	9 g9g sat. fat
carb	5 g5g carb
fibre	1 g1g fibre
chol	275 mg275mg chol
sodium	642 mg642mg sodium
% RDI:	-
calcium	3131 calcium
iron	1111 iron
vit A	2727 vit A
vit C	6060 vit C
folate	2020 folate

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Thin delicate omelettes layered among saut? vegetables and cheese makes a marvellous make-ahead brunch item.

Ingredients

2 tsp vegetable oil 2 2tsp tspvegetable oil
3 cups button mushrooms 3 3cups cupsbutton mushroombutton mushrooms
1/2 onion , sliced1/2 1/2oniononions, sliced
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1 sweet red pepper , finely diced1 1sweet red peppersweet red peppers, finely diced
1 green pepper , finely diced1 1green pepper, finely diced
2 cups shredded Gruyère cheese 2 2cups cupsshredded Gruyère cheese
4 oz Black Forest ham , thinly sliced4 4oz ozBlack Forest ham, thinly sliced
Omelettes:
10 eggs 10 10eggeggs
1/4 cup milk 1/4 1/4cup cupmilk
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
1 green onion , sliced1 1green oniongreen onions, sliced
1 tbsp butter , melted1 1tbsp tbspbutter, 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