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Tricolor Easter Omelet

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  1. 1 pound peeled, seeded and chopped plum tomatoes
  2. Thyme
  3. 1 pound spinach
  4. Garlic
  5. 6 eggs
  6. 6 tablespoons cream
  7. 1/2 cup grated Parmesan
  8. 1/2 cup Gruyère
  9. Salt and pepper
  1. Sautè 1 pound peeled, seeded and chopped plum tomatoes with thyme; drain. Sautè 1 pound spinach with garlic; chop and drain. Mix tomatoes with 3 eggs and 2 tablespoons cream. Mix spinach with 3 eggs and 3 tablespoons cream. Mix 3 more eggs with 3 tablespoons cream and 1/2 cup each of grated Parmesan and Gruyère. Season eggs. Bake tomato mix in a buttered 8 1/2-by-4-inch glass loaf pan in a boiling water bath at 300° for 25 minutes, until set. Top with cheese mix and bake; repeat with spinach mix. Let cool, unmold and slice.


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