Layered Omelette with Ham, Mushrooms and Peppers
Ingredients2 tsp (10 mL) vegetable oil
3 cups (750 mL) button mushrooms, sliced
1/2 onion, sliced
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 green pepper, finely diced
1 red pepper, finely diced
2 cups (500 mL) gruyere cheese, shredded
4 oz (125g) black forest ham, thinly sliced
1/4 cup (50 mL) milk
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 green onion, sliced
1 tbsp (15 mL) butter, melted
DirectionsIn bowl, whisk eggs, milk, salt, pepper and onion. Heat an 8 inch (20 cm) non stick skillet over medium heat; brushing 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. (To make ahead, layer between wax paper, wrap in plastic wrap and refrigerate for up to 6 hours.)
Grease side and bottom of an 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 a large non stick 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, about 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) cheese; spread mushroom mixture over cheese. Top with second omelette; spread with 1/2 cup (125 mL) cheese; layer ham evenly over cheese. Top with third omelette. Sprinkle with 1/2 cup (125 mL) 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 180°C (350°F) oven until cheese is melted and bubbly, about 15 minutes.