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
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
- Iron 11.0
- Folate 20.0
- Calcium 31.0
- Vitamin A 27.0
- Vitamin C 60.0