INGREDIENTS

INSTRUCTIONS

OMELETS
*Note: Spinach should be blanched first, then well drained. Red peppers
should be cut into 1" pieces and blanched.
Lightly grease 8-inch springform pan.  Roll out 3/4 pastry 1/4" thick and
line bottom and sides of pan. Keep remaining pastry refrigerated. Heat oil
and butter in large skillet. Add spinach and garlic and saute' 2 to 3
minutes. Season to taste with nutmeg, salt and pepper. Remove from skillet.
Add red peppers to skillet and saute' briefly. Remove from heat and set
aside.
For omelets:  Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch
skillet over medium heat, add 1 tablespoon butter and shake so butter coats
bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to
set, lift edges so liquid can run under. When eggs are completely set, and
top of omelet is no longer moist, shake pan and slide omelet onto warm
plate. Repeat with remaining butter and egg mixture.
To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees.
Layer ingredients in prepared pan in following order: 1 omelet, 1/2
spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in
reverse order, using remaining ingredients.  Roll remaining pastry 1/4"
thick.  Cut out 8-inch circle. Place over omelet and seal well to pastry
lining by pinching with fingers. With tip of knife, draw number of slices
desired directly on pastry, or decorate with scraps of pastry. Brush with
beaten egg.  Place pan on baking sheet and bake until golden brown, about
70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm,
slicing with sharp, thin knife.
From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles,
Calif.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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