Striped Omelet Recipe

striped omelet

Christmas “traditions” certainly have their seasons. Marriages, divorces, the passage of time {and loved ones} inevitably forces us to change up some, if not all of our perceptions of “the way we do Christmas.” I think the best cure for missing those old traditions is to start new ones.

Growing up, Christmas morning was a fun affair with my siblings and German Shepherd – though we weren’t allowed to start as early as we’d have liked. After the initial rush to see what “Santa” had brought, there’d be brunch and assembling toys and playing among the mess of wrapping paper and ribbons.

Now, with my family spread out, and Husband’s kids and extended family doing their own thing with their families, Christmas morning is a very quiet “calm before the storm” with just the two of us. I’ll have saved at least one Cinnamon Twist Coffee Cake for us {the rest would have been delivered to friends and neighbors on Christmas Eve}, and while we open gifts and enjoy some coffee, this Striped Omelet bakes in the oven.
I was originally drawn to this recipe because it was pretty – it “looks” like Christmas, doesn’t it?! Over the years, I’ve tweaked the layers depending on what sounds good, and what I have on hand.
You can mix up the three layers the night before, storing them separately, then assemble in the morning. It’s not hard at all, in fact, it’s very simple – it just takes a little time in the oven.
Just about the amount of time it takes to open a few Christmas gifts by the fire over coffee…
Striped Omelet
 
Ingredients
  • 3 medium red bell peppers
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped fresh basil
  • 20 ounces frozen spinach, thawed and squeezed dry
  • ¼ cup finely chopped shallot
  • ½ pound sausage {I use turkey, but use your favorite}
  • 13 large eggs
  • ⅜ teaspoon salt
  • ½ cup plus 3 tablespoons creme fraiche or heavy cream
  • 6 ounces coarsely grated white sharp cheddar (1½ cups)
Instructions
Pepper Layer
  1. Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are charred, 6 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, 15 to 25 minutes.) Transfer to a bowl and let stand, tightly covered, until cool. Peel peppers, discarding stems and seeds, and finely chop.
  2. Heat 1½ tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté peppers, stirring frequently, until tender and excess liquid is evaporated, 5 to 10 minutes. Stir in basil and salt and pepper to taste. Transfer to a bowl and cool.
Spinach Layer
  1. Cook shallot in remaining 1½ tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add spinach and cook, stirring occasionally, until mixture looks dry, 2 to 3 minutes. Stir in salt and pepper to taste, transfer to bowl and cool.
Sausage Layer
  1. Brown sausage in skillet. Drain on paper towels and cool.
Prepare egg mixtures and bake omelet
  1. Preheat oven to 450º
  2. Coat a 9x5 loaf pan with cooking spray.
  3. Break 4 eggs into each of 2 bowls, then add ⅛ teaspoon salt and pepper to taste to each and whisk to combine eggs in each bowl. Whisk 3 tablespoons creme fraiche into 1 bowl of eggs until smooth, then stir in bell pepper mixture. Whisk ¼ cup creme fraiche into other bowl of eggs until smooth, then stir in spinach mixture.
  4. Pour bell pepper eggs into oiled loaf pan and bake in a hot water bath in middle of oven until firm to the touch, 18 to 20 minutes.
  5. Pour spinach eggs into loaf pan and continue to bake until layer is firm, 18 to 20 minutes more.
  6. While spinach layer bakes, break remaining 5 eggs into a bowl, then add remaining ⅛ teaspoon salt and pepper to taste and whisk to combine. Whisk in Cheddar and remaining ¼ cup creme fraiche, then stir in sausage. Pour sausage and cheese eggs into loaf pan and bake until layer is lightly browned and slightly puffed, about 20 minutes. Transfer loaf pan to a rack and cool omelet 5 minutes.
  7. Invert a long platter over loaf pan and invert omelet onto platter. Serve hot, warm, or at room temperature.
Notes
Bell peppers can be roasted and peeled (but not sauteed) 2 days ahead and chilled, covered.

Bell pepper, spinach, and sausage/cheese egg mixtures can be prepared (but not baked) 1 day ahead and chilled separately, covered. Bring to room temperature before proceeding.

The leftovers make for easy breakfasts the rest of Christmas week.

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3 Responses to Striped Omelet Recipe

  1. Bob Nielsen December 17, 2014 at 10:13 am #

    This looks terrific. I will try to talk someone into making it for me.

    • Morgan Wood December 18, 2014 at 11:41 am #

      You know I’ll make it for you if you get here :)

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