Layered Vegetable Omelet Gratin
- 4 garlic cloves, chopped
- 4 tablespoons cooked spinach, squeezed dry
- 12 artichoke hearts, quartered
- 12 eggs
- 4 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 red jalapeno, minced
- 4 ounces prosciutto, diced
- 8 asparagus spears, sliced
- 2 tablespoons minced chives
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup shredded Gruyere
- Salt and pepper
- Pinch cayenne pepper
- 2 tablespoons grated Parmesan
To make omelets, using 2 eggs each, make variations using the above ingredients.
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Michael Fennely, Mecca Restaurant