Layered omelet with ham and cheese

(debra samuels)
June 18, 2008

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Serves 6

Summer stretches ahead with its picnics, beach days, weekend guests, and impromptu suppers. Often that means looking for ways to feed friends and family without much fuss. This colorful layered omelet can be prepared ahead of time and refrigerated overnight. It leaves the kitchen cool and the cook unflustered. Begin by making three thin egg and scallion omelets, then layer them with a dill-flecked mayonnaise and ham, cheddar cheese, and slices of crunchy cukes. After you get the hang of it, you can experiment with thinly sliced tomatoes and fresh basil leaves, use turkey instead of ham, or replace the mayonnaise with sour cream and chives. At the table, cut the round into wedges and pass the icy drinks.

1/4cup mayonnaise
1tablespoon Dijon mustard
1tablespoon chopped fresh dill
1teaspoon salt
1scallion (white and green parts separated), each finely chopped
1tablespoon canola oil
10slices cheddar cheese
1/2English cucumber, cut into 30 thin slices
8slices honey baked ham, cut in half

1. Have on hand a serving dish with a 9-inch flat surface.

2. In a small bowl mix the mayonnaise, mustard, and dill; set aside.

3. In another bowl, beat the eggs, salt, and white part of the scallions.

4. Heat a 9-inch nonstick skillet over medium heat. Add the oil and heat for 30 seconds. With a paper towel, wipe most of the oil from the pan. Reduce the heat to medium-low. Using a 1/3-cup measure, pour the egg mixture into the skillet, swirling it around so it covers the bottom of the pan. Let it sit for 1 minute or until it sets. Carefully slip a spatula under the omelet and flip it over. Let it cook for another 30 seconds. Turn it out onto the counter.

5. Repeat the omelet layer 2 more times, turning them out in a stack.

6. Using a small offset spatula, spread about 1 tablespoon of the mayonnaise dressing onto 1 layer of the omelet. Set it on the dish. Lay 5 or 6 pieces of cheese on top of the omelet to cover the entire surface. Add half the cucumber slices to cover the cheese completely. Then add half the ham.

7. Spread another omelet round with 1 tablespoon of the mayonnaise. Set it, mayonnaise down, on the ham. Add the remaining cheese, cucumbers, and ham.

8. Spread the omelet round with the remaining mayonnaise. Set it, mayonnaise down, on the ham. Lay a piece of plastic wrap directly onto the surface of the top layer. Cover the entire dish with foil and refrigerate for at least 2 hours or for up to overnight. Sprinkle the green scallion on top. Cut into wedges. Debra Samuels