This elegant take on the
ubiquitous omelet nestles garden-fresh vegetables between delicate
layers of egg. Dusted with bread crumbs and Parmesan, this updated
version of an old standard is certain to satisfy.
Layered Vegetable
Omelet
4 teaspoons butter or
margarine - divided use
1 cup chopped broccoli
1/2 cup chopped seeded red bell pepper
1/2 cup chopped peeled carrot
1/3 cup chopped green onion
1 clove garlic, minced
1/2 cup cottage cheese
1 tablespoon dry bread crumbs
1 tablespoon freshly grated Parmesan cheese
8 large eggs, beaten - divided use
Preheat oven to 425°F
(220°C).
Melt 1 teaspoon butter
in a non-stick skillet over medium-high heat. Add broccoli, red
bell pepper, carrots, green onions and garlic and cook until
tender. Remove vegetables from skillet to a mixing bowl; stir
in cottage cheese. Set aside.
Combine dry bread crumbs
and grated Parmesan cheese in a cup or small bowl; set aside.
Melt 2 teaspoons butter
in a skillet over medium heat. Add 4 eggs and cook, lifting the
edges to allow uncooked portions to flow underneath.
When eggs are almost set,
slide unfolded omelet onto an oven-safe serving platter; top
with vegetable mixture and bread crumb mixture; cover to keep
warm and set aside.
Melt final teaspoon of
butter in skillet. Add remaining 4 eggs to pan and cook as above.
When eggs are almost set, slide second omelet on top of vegetable
mixture. Bake for 5 to 7 minutes or until heated thoroughly and
golden brown.
