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Category: Eggs
Prep Time: Cook Time: Total Time:
10 oz. Italian sausages, a mixture of sweet and
hot
1/2 head garlic, unpeeled, plus 4 cloves
1 1/2 cups red wine
2 Tbs. olive oil
1 leek, about 1 1/2 inches in diameter, white
portion only, julienned
1/2 red bell pepper, seeded and cut lengthwise
into strips
1/2 yellow bell pepper, seeded and cut
lengthwise into strips
1 green bell pepper, seeded and cut
lengthwise into strips
1 tsp. minced fresh oregano
Salt and freshly ground pepper, to taste
5 to 6 Tbs. unsalted butter
9 eggs, separated
Pinch of salt
1/4 cup all-purpose flour
1/2 cup heavy cream or half-and-half
Pinch of cayenne pepper
Freshly ground black pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese
Directions:
To make the filling, in a large nonaluminum saucepan over medium-high heat, combine the sausages and the 1/2 head garlic with enough cold water to cover by 1 inch. Cover, bring to a boil over high heat, reduce the heat to low and simmer until the fat spurts out when the sausages are pierced with a fork, about 25 minutes. Drain the sausages, cut into slices 1/4 inch thick and return to a clean saucepan. Add the 4 garlic cloves and the red wine. Bring to a boil over high heat, reduce the heat to low, cover partially and cook until the wine is absorbed, about 45 minutes. Remove from the heat.
In a large sauté pan over medium-high heat, warm the olive oil. Add the leek and sauté until beginning to soften, about 5 minutes. Stir in the bell peppers and continue to sauté until the vegetables are tender, about 10 minutes. Add the oregano and season with salt and pepper. Add the sausage, stir to mix well, taste and adjust the seasonings.
Preheat an oven to 400°F.
Place the butter in a 10-inch baking dish. Put the dish in the oven until the butter melts and becomes nutty brown, about 5 minutes.
Meanwhile, in a bowl, using an electric mixer, beat together the egg whites and salt until stiff peaks form. In another bowl, beat the egg yolks until thick. Add the flour, cream, cayenne and black pepper to the yolks and mix well. Gently fold in the whites.
Remove the dish from the oven. Pour half of the egg mixture into the hot dish, scatter on the sausage filling, then top with the remaining egg mixture and sprinkle with the cheese. Return the dish to the oven and bake for 5 minutes. Reduce the heat to 350°F and continue to bake until the omelette is light brown on top and firm when pressed with a finger, 15 to 17 minutes.
Cut the omelette into wedges and serve directly from the dish.
Serves 6.
When you want to serve omelettes but dont want to cook them individually, this recipe is ideal. Serve with fresh tomato salsa.
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Oven-Baked Omelette with Sausage and Peppers
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Category: Eggs
Prep Time: Cook Time: Total Time:
10 oz. Italian sausages, a mixture of sweet and
hot
1/2 head garlic, unpeeled, plus 4 cloves
1 1/2 cups red wine
2 Tbs. olive oil
1 leek, about 1 1/2 inches in diameter, white
portion only, julienned
1/2 red bell pepper, seeded and cut lengthwise
into strips
1/2 yellow bell pepper, seeded and cut
lengthwise into strips
1 green bell pepper, seeded and cut
lengthwise into strips
1 tsp. minced fresh oregano
Salt and freshly ground pepper, to taste
5 to 6 Tbs. unsalted butter
9 eggs, separated
Pinch of salt
1/4 cup all-purpose flour
1/2 cup heavy cream or half-and-half
Pinch of cayenne pepper
Freshly ground black pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese
Directions:
To make the filling, in a large nonaluminum saucepan over medium-high heat, combine the sausages and the 1/2 head garlic with enough cold water to cover by 1 inch. Cover, bring to a boil over high heat, reduce the heat to low and simmer until the fat spurts out when the sausages are pierced with a fork, about 25 minutes. Drain the sausages, cut into slices 1/4 inch thick and return to a clean saucepan. Add the 4 garlic cloves and the red wine. Bring to a boil over high heat, reduce the heat to low, cover partially and cook until the wine is absorbed, about 45 minutes. Remove from the heat.
In a large sauté pan over medium-high heat, warm the olive oil. Add the leek and sauté until beginning to soften, about 5 minutes. Stir in the bell peppers and continue to sauté until the vegetables are tender, about 10 minutes. Add the oregano and season with salt and pepper. Add the sausage, stir to mix well, taste and adjust the seasonings.
Preheat an oven to 400°F.
Place the butter in a 10-inch baking dish. Put the dish in the oven until the butter melts and becomes nutty brown, about 5 minutes.
Meanwhile, in a bowl, using an electric mixer, beat together the egg whites and salt until stiff peaks form. In another bowl, beat the egg yolks until thick. Add the flour, cream, cayenne and black pepper to the yolks and mix well. Gently fold in the whites.
Remove the dish from the oven. Pour half of the egg mixture into the hot dish, scatter on the sausage filling, then top with the remaining egg mixture and sprinkle with the cheese. Return the dish to the oven and bake for 5 minutes. Reduce the heat to 350°F and continue to bake until the omelette is light brown on top and firm when pressed with a finger, 15 to 17 minutes.
Cut the omelette into wedges and serve directly from the dish.
Serves 6.
When you want to serve omelettes but dont want to cook them individually, this recipe is ideal. Serve with fresh tomato salsa.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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