Layered Spring Omelet Recipes
LAYERED VEGETABLE OMELET GRATIN
Steps:
- 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.
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