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Omelettes with Lasagna-Style Filling




Source of Recipe


Cooking With Carol, April 2004


List of Ingredients




1 teaspoon olive oil
1 cup sliced mushrooms
1 green bell pepper, thinly sliced
1 small Japanese eggplant, diced
8 small pattypan squash, halved
8 spears asparagus, cut into 1/2-inch pieces
1 cup canned diced tomatoes
1 teaspoon dried oregano
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
8 eggs
2 tablespoons butter
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan cheese

Recipe



Heat a large nonstick skillet over medium-high heat Add olive oil, mushrooms, green bell pepper, eggplant, and pattypan squash, and sauté for 4 to 5 minutes, or until vegetables are tender, stirring occasionally. Stir in asparagus and sauté for 1 to 2 minutes, or until tender-crisp. Stir in canned tomatoes, oregano, basil, salt, and pepper, and bring to a simmer over medium-high heat. Simmer over medium heat, for 2 to 3 minutes, or until mixture is warmed through. Set mixture aside. For omelette, in a medium bowl, whisk together the eggs with 2 tablespoons water, until combined. Heat a nonstick 8-inch omelette pan over medium heat. Add 1/2 tablespoon butter (if butter foams and does not burn, then the pan is at the correct temperature). Pour 1/4 of the egg mixture into the pan and swirl to coat the bottom of pan. Cook over medium heat, gently pushing cooked edges of the omelette into the center, while tilting the pan to allow uncooked egg to flow to the sides, about 1 to 2 minutes. Place 1/4 of the vegetable filling on one half of the omelette. Sprinkle about 2 tablespoons mozzarella cheese and 1 1/2 teaspoons Parmesan cheese on top. Using a spatula, fold the other half of the omelette over the filling and transfer to a serving plate. Repeat with remaining ingredients. Makes 4 omelettes; 1 omelette per serving.