Tricolor Easter Omelet

  • Servings: 8

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  • 1 pound peeled, seeded and chopped plum tomatoes
  • Thyme
  • 1 pound spinach
  • Garlic
  • 6 eggs
  • 6 tablespoons cream
  • 1/2 cup grated Parmesan
  • 1/2 cup Gruyère
  • Salt and pepper

How to make this recipe

  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.

Contributed By Published April 2000

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