Layered Vegetable Omelet
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.
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.
Makes 4 servings.