Layered Vegetable Omelet Gratin

From Michael Fennely of Mecca Restaurant. On the show, he fried the frittata and then broiled it to cook the top.


  • 4 garlic cloves chopped
  • 4 tablespoons cooked spinach squeezed dry
  • 12 artichoke hearts quartered
  • 12 eggs
  • 4 tablespoons olive oil
  • 1 red bell pepper chopped
  • 1 red jalapeno minced
  • 4 ounces prosciutto diced
  • 8 asparagus spears sliced
  • 2 tablespoons minced chives
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup shredded Gruyere
  • Salt and pepper
  • Pinch cayenne pepper
  • 2 tablespoons grated Parmesan


  • To make omelets, using 2 eggs each, make variations using the above ingredients.
  • For the first omelet, combine 1 clove of garlic, spinach, artichokes, eggs, and mix well. Fry in a small omelet pan with olive oil. Flip and cook other side, then transfer to a plate.
  • For the second omelet, saute the red bell pepper, and jalapeno with 1 garlic clove. Cook until pepper is softened. Add the prosciutto, 2 eggs, and cook flat, then flip and cook the other side. Transfer to a plate.
  • For the third omelet, saute the asparagus with the remaining garlic, and cook until asparagus is tender. Pour 2 beaten eggs and chives over asparagus, and cook until done on first side. Flip, cook other side, and transfer to a plate.
  • Repeat each step for each omelet depending on how many omelets you wish to serve.
  • Preheat the broiler.
  • To make the sauce, melt the butter in a saucepan, sprinkle with the flour and cook for 1 to 2 minutes over medium low heat until flour begins to turn golden. Remove from heat; add milk, and stir, mixing well. Return to heat and stir as it cooks, thickening the sauce. Stir in the cheese, and season with salt, pepper, and cayenne pepper.
  • To serve, plate the omelets, pour cheese sauce over, sprinkle with grated Parmesan, and broil until lightly browned. Serve immediately.


Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Medium