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Striped Omelet

Striped Omelet
Striped Omelet is a gluten free, primal, and vegetarian recipe with 8 servings. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 25g of fat, and a total of 321 calories. A mixture of olive oil, bell peppers, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as an affordable main course. From preparation to the plate, this recipe takes about 2 hours.

Instructions

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.)
Ingredients you will need
Bell PepperBell Pepper
PeppersPeppers
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Broiler PanBroiler Pan
TongsTongs
2
Transfer to a bowl and let stand, tightly covered, until cool. Peel peppers, discarding stems and seeds, and finely chop.
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PeppersPeppers
SeedsSeeds
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BowlBowl
3
Heat 1 1/2 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.
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Salt And PepperSalt And Pepper
PeppersPeppers
BasilBasil
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Transfer to a bowl and cool.
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BowlBowl
1
Cook chard leaves in a 4- to 6-quart pot of boiling salted water, uncovered, until tender, 2 to 3 minutes.
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Swiss ChardSwiss Chard
WaterWater
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PotPot
2
Drain in a colander and rinse under cold water to stop cooking. Squeeze handfuls of chard to remove excess moisture, then finely chop.
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Swiss ChardSwiss Chard
WaterWater
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ColanderColander
3
Cook shallot in remaining 1 1/2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes.
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ShallotShallot
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Add chard and cook, stirring occasionally, until mixture looks dry, 2 to 3 minutes. Stir in salt and pepper to taste and cool.
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Salt And PepperSalt And Pepper
Swiss ChardSwiss Chard
1
Preheat oven to 450°F.
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OvenOven
2
Break 4 eggs into each of 2 bowls, then add 1/8 teaspoon salt and pepper to taste to each and whisk to combine eggs in each bowl.
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Salt And PepperSalt And Pepper
EggEgg
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BowlBowl
WhiskWhisk
3
Whisk 3 tablespoons crème fraîche into 1 bowl of eggs until smooth, then stir in bell pepper mixture.
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Creme FraicheCreme Fraiche
Bell PepperBell Pepper
EggEgg
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WhiskWhisk
BowlBowl
4
Whisk 1/4 cup crème fraîche into other bowl of eggs until smooth, then stir in chard mixture.
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Creme FraicheCreme Fraiche
Swiss ChardSwiss Chard
EggEgg
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WhiskWhisk
BowlBowl
5
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 (about 13 minutes if using round cake pan).
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Bell PepperBell Pepper
WaterWater
EggEgg
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OvenOven
Cake FormCake Form
Loaf PanLoaf Pan
6
Pour chard eggs into loaf pan and continue to bake until layer is firm, 18 to 20 minutes more (about 13 minutes if using round cake pan).
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Swiss ChardSwiss Chard
EggEgg
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OvenOven
Cake FormCake Form
Loaf PanLoaf Pan
7
While chard layer bakes, break remaining 5 eggs into a bowl, then add remaining 1/8 teaspoon salt and pepper to taste and whisk to combine.
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Salt And PepperSalt And Pepper
Swiss ChardSwiss Chard
EggEgg
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WhiskWhisk
BowlBowl
8
Whisk in Cheddar and remaining 1/4 cup crème fraîche, then pour cheese eggs into loaf pan and bake until layer is lightly browned and slightly puffed, about 20 minutes (about 16 minutes if using round cake pan).
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Creme FraicheCreme Fraiche
CheeseCheese
EggEgg
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OvenOven
Cake FormCake Form
Loaf PanLoaf Pan
WhiskWhisk
9
Transfer loaf pan to a rack and cool omelet 5 minutes.
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Loaf PanLoaf Pan
10
Invert a long platter over loaf pan and invert omelet onto platter.
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Loaf PanLoaf Pan
11
Serve hot, warm, or at room temperature.
1
·Bell peppers can be roasted and peeled (but not sautéed) 2 days ahead and chilled, covered. ·Bell pepper, chard, and cheese egg mixtures can be prepared (but not baked) 1 day ahead and chilled separately, covered. Bring to room temperature before proceeding.
Ingredients you will need
Bell PepperBell Pepper
CheeseCheese
Swiss ChardSwiss Chard
EggEgg
DifficultyExpert
Ready In2 hrs
Servings8
Health Score24
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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