Eggetarian
Omelettes Gratinées à la Tomate Recipe
Servings |
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Ingredients
- 4 two-egg omelettes or 2 three-egg omelettes
- A buttered plate
- A shallow buttered, fireproof serving platter
- 1 cup fresh tomato puree
- cup ½ to ⅔whipping cream or crème fraîche
- cup ⅓grated Swiss cheese
- ½ Tb melted butter
Ingredients
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Instructions
- Cook the omelettes according to one of the master recipes, but leave them slightly underdone. Slip each as it is made onto a buttered plate, then slide it onto the buttered platter, arranging the omelettes side by side.
- Cut a slit along the length of each omelette to within ½ inch of the 2 ends. Fill the slits with the tomato purée.
- (*) If not to be used immediately, rub tops of omelettes with softened butter and cover with waxed paper.
- Preheat broiler to very hot.
- Just before serving, pour the cream over the omelettes, and sprinkle with cheese and melted butter. Set platter 3 inches from hot broiler for 1 or 2 minutes to reheat the omelettes and to brown the cheese lightly, but do not let the omelettes overcook. Serve immediately.