Hearty Omelette Loaf
Serves
4
Prep Time
20 min
Cook Time
8 min
Print RecipeIngredients
- 1 unsliced crusty round loaf (about 8-inch/20 cm diameter)
- 8 eggs
- ½ cup (125 mL) water
- ⅛ tsp (0.5 mL) pepper
- 2 tbsp (30 mL) light creamy Caesar dressing
- 4 slices Gruyère cheese
- 2 small tomatoes, sliced
- 1 jar (6.5 oz/170 mL) marinated artichoke hearts, drained and sliced
- 6 large lettuce leaves
- 4 thin slices deli chicken
Instructions
- Step 1
Cut loaf in half horizontally; hollow out top and bottom, leaving 1/2-inch (1 cm) shell. Save removed bread for another use.
- Step 2
Whisk eggs, water and pepper in medium bowl. Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in half of egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portion to centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. Cook until bottom and top are set. Slide omelette onto plate; let cool completely. Repeat procedure with remaining egg mixture.
- Step 3
Brush inside bottom and top of bread with Caesar dressing. Layer inside loaf with one omelette and half of roast beef, Gruyere cheese, tomato, artichokes, lettuce and chicken. Repeat layers with remaining ingredients. Replace bread top; wrap tightly in plastic wrap.
- Step 4
Refrigerate for at least an hour before slicing into four wedges.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 402 |
| Fat | 24 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 23 g |
| Fibre | 3 g |
| Sugars | 3 g |
| Protein | 27 g |
| Sodium | 855 mg |
