Layered spring omelet

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
8 Tomatoes; seeded, diced
¾ teaspoon Salt
½ teaspoon Freshly-ground black pepper
21 larges Eggs
½ teaspoon Ground nutmeg
½ teaspoon Cayenne pepper
3 tablespoons Melted unsalted butter; preferably
Clarified
¾ cup Grated Vermont Cheddar cheese
¾ cup Grated St. Andre cheese
⅔ cup Basil leaves -; (loosely packed)
5 ounces Spinach leaves; torn in half
1 tablespoon Chopped fresh thyme leaves
1 small Leek; julienned
2 tablespoons Snipped chives

Directions

In a medium saucepan, heat the olive oil over medium heat. Add the tomatoes, and simmer until almost all the liquid has evaporated, about 25 minutes. Season with salt and black pepper. Transfer the tomatoes to a stainless-steel strainer, and drain any excess liquid. Set aside.

Heat the oven to 350 degrees. In a large bowl, combine the eggs, salt, black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork.

Melt 1 tablespoon clarified butter in a 10-inch heat-proof, nonstick skillet over medium-high heat. Pour one-third of the egg mixture, about 1½ cups, into skillet. Using a rubber spatula, stir eggs until they just begin to set, about 1 minute. Sprinkle both cheeses on top. Using a spatula, gently pull the sides of omelet toward the center so that any uncooked liquid runs underneath. Cook until eggs have almost completely set, 3 to 4 minutes.

Transfer skillet to the oven and bake until fluffy, 3 to 5 minutes. Remove skillet from oven. Invert skillet onto a baking sheet, releasing the omelet layer; hold both baking sheet and skillet firmly as you inert so omelet doesn't slide. Set aside in a warm place.

Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon clarified butter, and melt over medium-high heat. Pour another third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the reserved cooked tomatoes to the eggs. Top with basil leaves. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining tomatoes on top.

Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove from oven, and carefully invert skillet onto another baking sheet to release second layer. Carefully slide on top of the first one, and set both aside in a warm place.

Carefully wipe out the hot skillet with a paper towel. Add remaining 1 tablespoon clarified butter, and melt over medium-high heat. Pour the remaining third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the spinach and thyme; incorporate into the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining spinach and thyme on top.

Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert the third layer onto another baking sheet, and slide on top of the other two layers.

Transfer the three-layer omelet to a serving platter, and garnish with leeks and chives.

Makes 6 servings.

Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 298 Calories (kcal); 18g Total Fat; (55% calories from fat); 21g Protein; 12g Carbohydrate; 655mg Cholesterol; 492mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Julie Williamson and Memrie Lewis Converted by MM_Buster v2.0n.

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