4
3 ratings

Tomato-Filled Omelettes Gratinéed with Cream and Cheese (Omelettes Gratinées à la Tomate) Recipe

Here is a delicious supper or luncheon dish that can be prepared ahead and gratinéed just before serving. You'll need to cook the omelettes according to one of the master recipes (either the scrambled omelette or the rolled omelette), but leave them slightly underdone.

Click here to see Julia Child's recipe for Pipérade.

Ingredients

  • 3 egg omelettes
  • 1 Cup fresh tomato purée
  • 2/3 Cups whipping cream or crème fraîche
  • 1/3 Cup grated Swiss cheese
  • 1/2 Tablespoon melted butter

Directions

Slip each omelette as it is made onto a buttered plate, then slide it onto a 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. Just before serving, pour the cream over the omelettes, and sprinkle with cheese and melted butter. Set the buttered platter 3-inches from a hot broiler for 1-2 minutes to reheat the omelettes and to brown the cheese lightly, but do not let the omelettes overcook. Serve immediately.

Nutritional Facts
Servings4
Calories Per Serving276
Total Fat23g35%
Sugar5gN/A
Saturated13g66%
Cholesterol187mg62%
Protein11g23%
Carbs8g3%
Vitamin A236µg26%
Vitamin B121µg17%
Vitamin B60.2mg8.1%
Vitamin C7mg11%
Vitamin D1µgN/A
Vitamin E2mg10%
Vitamin K4µg5%
Calcium218mg22%
Fiber1g5%
Folate (food)25µgN/A
Folate equivalent (total)25µg6%
Iron2mg10%
Magnesium29mg7%
Monounsaturated7gN/A
Niacin (B3)1mg4.9%
Phosphorus229mg33%
Polyunsaturated1gN/A
Potassium374mg11%
Riboflavin (B2)0.3mg18.1%
Sodium91mg4%
Zinc2mg11%