Striped Omelet
  • 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)
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.
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.
Recipe by Raisin & Fig at