Layered Vegetable Omelet

Layered Vegetable Omelet
Serves 8
  1. 2 large red bell peppers, seeded, cut into large wedges, flattened
  2. Olive oil
  3. 10 oz baby spinach
  4. 1/4 c. shallots, minced
  5. 13 eggs
  6. salt and pepper
  7. ½ cup plus 3 T heavy cream
  8. 1 ½ cup sharp white cheese, shredded
  1. The day before: Roast the red peppers in a broiler until they blister. Remove to a bowl and cover with plastic wrap. Set and steam for 15-20 minutes. Peel the peppers and chop. Heat skillet with olive oil and sauté the spinach until it is wilted, add the shallots and cook until transparent, season with salt and pepper.
  2. One hour before serving: Preheat oven to 450 degrees, and heat a kettle of water for the boiling water bath. Break 4 eggs into the bowl containing the peppers and do the same with the spinach. Add to each bowl 3 T heavy cream and a bit of salt and pepper, blend. Break remaining 5 eggs into a third bowl and blend with 1/4 c. cream and the cheese, salt and pepper. Prepare a 10” x 5 1/2” bread pan by lining it with a strip of parchment. Spray the parchment and pan with Pam.
  3. To bake: Put a few inches of boiling water in a 9” x 13” pan, then place the prepared bread pan into it. Pour in the first layer of the pepper mixture. Bake for 18 mins. Add the spinach mixture. Bake for 18 mins. Add the cheese mixture and finish baking for 20 mins. Let cool for 5 mins. before slicing.
  4. Can bake the day before and reheat in microwave.
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