Layered Vegetable Omelet Gratin

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Layered Vegetable Omelet Gratin

 

4 garlic cloves, chopped

4 tablespoons cooked spinach, squeezed dry

12 artichoke hearts, quartered

12 eggs

4 tablespoons olive oil

1 red bell pepper, chopped

1 red jalapeno, minced

4 ounces prosciutto, diced

8 asparagus spears, sliced

2 tablespoons minced chives

2 tablespoons butter

2 tablespoons flour

2 cups milk

1 cup shredded Gruyere

Salt and pepper

Pinch cayenne pepper

2 tablespoons grated Parmesan

To make omelets, using 2 eggs each, make variations

using the above ingredients.

 

For the first omelet, combine 1 clove of garlic,

spinach, artichokes, eggs, and mix well. Fry in a

small omelet pan with olive oil. Flip and cook other

side, then transfer to a plate.

 

For the second omelet, saute the red bell pepper, and

jalapeno with 1 garlic clove. Cook until pepper is

softened. Add the prosciutto, 2 eggs, and cook flat,

then flip and cook the other side. Transfer to a

plate.

 

For the third omelet, saute the asparagus with the

remaining garlic, and cook until asparagus is tender.

Pour 2 beaten eggs and chives over asparagus, and cook

until done on first side. Flip, cook other side, and

transfer to a plate.

 

Repeat each step for each omelet depending on how many

omelets you wish to serve.

 

Preheat the broiler.

 

To make the sauce, melt the butter in a saucepan,

sprinkle with the flour and cook for 1 to 2 minutes

over medium low heat until flour begins to turn

golden. Remove from heat; add milk, and stir, mixing

well. Return to heat and stir as it cooks, thickening

the sauce. Stir in the cheese, and season with salt,

pepper, and cayenne pepper.

 

To serve, plate the omelets, pour cheese sauce over,

sprinkle with grated Parmesan, and broil until lightly

browned. Serve immediately.

 

 

 

 

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Difficulty: Medium

 

 

 

 

 

 

 

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