Striped Omelet

Striped Omelet
Photo by Rob Fiocca

Ingredients

  • 1 nonstick 12- by 4- by 2 1/2-inch loaf pan (8-cup capacity) or 9- by 2-inch round cake pan
  • 13 large eggs
  • 3 tablespoons olive oil
  • 2 pounds red or green Swiss chard
  • 6 ounces coarsely grated white sharp Cheddar
  • 3 medium red bell peppers
  • 11 tablespoons crème fraîche or heavy cream
  • + 3 more ingredients
    • 3/8 teaspoon salt
    • ¼ cup shallot
    • 1 tablespoon fresh basil

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, unti...

View full recipe at Epicurious

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