Layered Omelette with Ham, Mushrooms and Peppers

Tested Till Perfect

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

Servings: 6 to 8

Ingredients:

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%
    2 tsp (10 mL) vegetable oil
    3 cups (750 mL) button mushrooms
    Half onion, sliced
    1/2 tsp (2 mL) each dried thyme, salt and pepper
    1 each sweet green and red pepper, finely diced
    2 cups (500 mL) shredded Gruyère cheese
    4 oz (125 g) Black Forest ham, thinly sliced
    Omelettes:
    10 eggs
    1/4 cup (50 mL) milk
    1/4 tsp (1 mL) each salt and pepper
    1 green onion, sliced
    1 tbsp (15 mL) butter, melted

Preparation:

Omelettes: In bowl, whisk eggs, milk, salt, pepper and onion. Heat 8-inch (20 cm) crêpe 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 Gruyère 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





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