Layered Omelette with Ham, Mushrooms and Peppers
Thin delicate omelettes layered among sautéed vegetables and cheese makes a marvellous make-ahead brunch item.
Servings: 6 to 8
Ingredients:
Photography by Yvonne Duivenvoorden
| 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% |
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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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