#MeatlessMonday - Omelette Arlequin

Omelette Arlequin

Recipe by Chez Robert

This recipe is adapted from Linda Dannenberg's Paris Bistro Cooking.

Equipment

3 bowls
Cheese Grater
Kitchen knife
Tablespoon and 1/2 teaspoon measures
Large frying pan
2 quart terrine or similar mold
Deep roasting pan for the bain marie

Yield: 6 to 8 servings

Ingredients

• 1 1/4 lb Fresh or 1 28 oz. can Plum Tomatoes (about 6 tomatoes)
• 1 1/2 lb Fresh or 1 10 oz pkg, frozen Spinach
• 9 Large Eggs
• 1 cup Grated Gruyere
• 3 Tbs Olive Oil
• 6 Tbs Cream
• 1/2 Tsp Dried Thyme
• Fresh Grated Nutmeg
• Salt
• Pepper

Cooking Directions

1. Place a deep roasting pan half filled with hot water in your oven and preheat to 400 F





Veggies and Cheese



2. Peel, seed and dice the tomatoes. If using canned tomatoes pick out the six largest tomatoes and reserve the juice and unused tomatoes for another use. Cook the diced tomatoes in half the olive oil until most of the liquid has evaporated. Season with the thyme, salt and pepper and set aside to cool.
3. If using fresh spinach rinse it carefully and cook over low heat until wilted.
4. Chop the spinach fine and cook over medium heat until most of the liquid has evaporated. Season with nutmeg, salt and pepper and set aside to cool.
5. Break three eggs into each of three bowls and add two tablespoons of cream. Season lightly with salt and pepper and beat the mixtures until uniform in color.
6. Add the spinach to one bowl, the tomatoes to another and the cheese to the third, mixing each well.
7. Oil a terrine or other two quart mold. Add the tomato mixture, and tap the terrine on your work surface to remove any air pockets and level the contents.
8. Carefully open your oven (it will be full of steam) and place the terrine in the bain marie. Cook for about 15 minutes, until the mixture is set.
9. Carefully remove the terrine, pour in the spinach mixture and cook another 10 minutes, until set.





Last Layer...



10. Repeat with the cheese mixture, this time cooking about 20 minutes, until the top is puffed and golden.



Cooked!

11. Remove the terrine from the oven and allow to cool about 15 minutes.
12. Serve slices warm or at room temperature with a simple salad.

Notes:

Frozen Spinach:You could set the box out in your 'fridge to thaw the night before. Or you could use your microwave. If your microwave is like mine it doesn't have a "thaw box of frozen spinach" setting. It probably does have a "defrost" setting. If so, set it for 1 pound of fish and you'll be good to go by the time you have the tomatoes prepared.

Safety: When taking the terrine out of the bain marie to add each layer be aware that your oven will be full of steam. Stand back as you open it and let the steam escape. Then remove the terrine. While you're adding the next layer your oven will fill up with steam again, so stand back when you open it.

Weight: If you use a Le Crueset terrine like I did, the finished product will end up at about 7 1/4 pounds. So be aware of your strength and ability to lift that much from a pan of boiling water at arm's length.

The Book: If you've ever thought about buying another French cookbook (after Mastering the Art of French Cooking of course) Paris Bistro Cooking should be high on your list. None of the recipes are particularly difficult and every one of them will carry you back to that great little place in Paris where you had dinner on your senior trip.