Great Brunch Recipe for Mother’s Day
May 12th, 2012
Omelette Cake
what you need
1pkg. frozen puff pastry (2 sheets), thawed or make your own pie crust
6eggs, beaten
1 1/2 cups Ricotta Cheese or cottage cheese
Dash hot pepper sauce or more if you like it hot
15 oz. frozen chopped spinach or 3 cups fresh
1/4 cup onion
1 garlic clove
8 oz. mushrooms
2 cups Shredded Cheddar Cheese
3/4 cup chopped red peppers
1pkg. frozen puff pastry (2 sheets), thawed or make your own pie crust
6eggs, beaten
1 1/2 cups Ricotta Cheese or cottage cheese
Dash hot pepper sauce or more if you like it hot
15 oz. frozen chopped spinach or 3 cups fresh
1/4 cup onion
1 garlic clove
8 oz. mushrooms
2 cups Shredded Cheddar Cheese
3/4 cup chopped red peppers
4 oz. prosciutto
Salt and Pepper to taste
HEAT oven to 400°F.
UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
Saute ( lightly cook) in a pan mushrooms, onions, garlic, and peppers
RESERVE 1 Tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the prosciutto , Cheddar, ricotta mixture and peppers mixture in pan. Repeat layers.
COVER with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.
MAKE AHEAD Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 30 to 40 min. or until heated through.
MAKE AHEAD Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 30 to 40 min. or until heated through.
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