Layered Omelette with Ham, Mushrooms and Peppers

[migration] empty title 536 Author: Canadian Living Credits: [migration] empty title 536

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2004

Ingredients

  • 2 teaspoons vegetable oil
  • 3 cups button mushrooms
  • 1/2 onion sliced
  • 1/2 teaspoon each salt and pepper
  • 1/2 teaspoon 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 teaspoon each salt and pepper
  • 1 green onion sliced
  • 1 tablespoon butter melted

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 642 mg
  • Protein 20 g
  • Calories 269.0
  • Total fat 19 g
  • Cholesterol 275 mg
  • Saturated fat 9 g
  • Total carbohydrate 5 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 31.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Layered Omelette with Ham, Mushrooms and Peppers

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