Recipe

Breakfast Omelette Loaf Recipe

	Crystalwaters / All my dishes 1 year ago A nice hearty bite for breakfast, great for on-the-go, easily prepared ahead of time and can be varied to suit many tastes. Prep:30m Cook:10m Servings:8	Crystalwate
	eggs bread meat cheese delicious easy variety makeahead

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Ingredients

1 unsliced crusty round loaf of bread about 8" in diameter, your choice of flavour or variety

8 eggs

1/2 cup milk or water

Salt and pepper to taste

Non-stick cooking spray

2 to 3 Tbsp Caesar or Ranch salad dressing (or mayo if you prefer)

3 slices EACH deli roast beef, salami or ham, and chicken

3 to 4 slices Gruyere cheese (or other if you prefer)

2 medium tomatoes, sliced thinly

1 x 6 1/2 oz jar marinated artichoke hearts or sweet bell peppers

Salad or sandwich greens of your choice

Directions

Cut loaf of bread in half horizontally and hollow out top and bottom half, leaving about 1/2" shell. Reserve hollowed out bread for another use.

Beat eggs with milk and season to your liking with salt and pepper. Spray an 8" non-stick skillet with cooking spray. Pour in half the egg mixture and cook over medium heat; when edges begin to set, lift edges with a spatula and allow uncooked egg to run underneath (you want a fairly thin "omelette" as a result). Cook until top is almost set then remove to a plate to cool and repeat process with second half of egg mixture. Allow omelettes to cool completely before proceeding ~ should only take a few minutes.

Brush inside both the top and bottom half of bread with dressing of your choice. On bottom half of bread, layer as follows: one omelette, then half of the sliced roast beef, half of cheese, half of tomatoes, half of salami, half of artichokes, half of chicken and half of greens. Repeat layers with remaining filling ingredients.

Replace bread top and wrap entire loaf tightly in plastic wrap.

Refrigerate at least one hour before slicing into eight wedges.

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