INGREDIENTS

INSTRUCTIONS

In a medium saucepan, heat the olive oil over medium heat. Add the
tomatoes, and simmer until almost all the liquid has evaporated, about 25
minutes. Season with salt and black pepper. Transfer the tomatoes to a
stainless-steel strainer, and drain any excess liquid. Set aside.
Heat the oven to 350 degrees. In a large bowl, combine the eggs, salt,
black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork.
Melt 1 tablespoon clarified butter in a 10-inch heat-proof, nonstick
skillet over medium-high heat. Pour one-third of the egg mixture, about 1
1/2 cups, into skillet. Using a rubber spatula, stir eggs until they just
begin to set, about 1 minute. Sprinkle both cheeses on top. Using a
spatula, gently pull the sides of omelet toward the center so that any
uncooked liquid runs underneath. Cook until eggs have almost completely
set, 3 to 4 minutes.
Transfer skillet to the oven and bake until fluffy, 3 to 5 minutes. Remove
skillet from oven. Invert skillet onto a baking sheet, releasing the omelet
layer; hold both baking sheet and skillet firmly as you inert so omelet
doesn't slide. Set aside in a warm place.
Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon
clarified butter, and melt over medium-high heat. Pour another third of the
egg mixture into the skillet, and stir with the rubber spatula until the
eggs just begin to set, about 1 minute. Add half of the reserved cooked
tomatoes to the eggs. Top with basil leaves. Using the spatula, gently pull
sides of the omelet toward the center so any uncooked liquid runs
underneath. When the eggs have almost completely set, spread the remaining
tomatoes on top.
Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove
from oven, and carefully invert skillet onto another baking sheet to
release second layer. Carefully slide on top of the first one, and set both
aside in a warm place.
Carefully wipe out the hot skillet with a paper towel. Add remaining 1
tablespoon clarified butter, and melt over medium-high heat. Pour the
remaining third of the egg mixture into the skillet, and stir with the
rubber spatula until the eggs just begin to set, about 1 minute. Add half
of the spinach and thyme; incorporate into the eggs. Using the spatula,
gently pull sides of the omelet toward the center so any uncooked liquid
runs underneath. When the eggs have almost completely set, spread the
remaining spinach and thyme on top.
Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert
the third layer onto another baking sheet, and slide on top of the other
two layers.
Transfer the three-layer omelet to a serving platter, and garnish with
leeks and chives.
Makes 6 servings.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 298 Calories (kcal); 18g Total Fat; (55% calories from fat);
21g Protein; 12g Carbohydrate; 655mg Cholesterol; 492mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Julie Williamson and Memrie Lewis
Converted by MM_Buster v2.0n.

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