Many years ago, on a trip to Provence, Julie Williamson sampled a magnificent layered omelet prepared by the aunt of renowned French chef Roger Vergé. Her fond recollection of that meal lead to the development of this three-tiered omelet with cheese on the bottom, tomatoes and basil in the middle, and spinach and thyme on top. The better the eggs, the better the omelet, so purchase organic eggs, available at most supermarkets, farmer’s markets, and health-food stores, whenever possible. For cheeses, Julie likes the sharpness of cheddar paired with the soft, creamy of texture of St. André, but you can substitute your favorite kinds.
Though constructing this triple-layer omelet may seem a bit daunting, its assembly is quite simple and makes for an impressive presentation. Martha’s friend Memrie Lewis likes to serve this beautiful dish at her annual Easter gathering. Learn more about Memrie’s Easter brunch in the April 1998 issue of Martha Stewart Living.
Visit the Recipe Finder for the Layered Spring Omelet recipe.
Julie Williamson and Memrie Lewis