#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