Recipe: Omelette Focaccia Sandwiches

OMELETTE FOCACCIA SANDWICHES

1 round or square onion or plain focaccia, halved horizontally
butter or fresh white goat cheese, for spreading, room temperature
FOR THE FILLING:
4 eggs
2 tablespoons cold water
1 teaspoon herbs de Provence
1 tablespoon olive oil
1 cup thin onion slices
2 cloves garlic, minced or 1 tsp prepared minced garlic
2 tablespoons butter
1 1/2 cups stemmed spinach leaves, coarsely shredded
1/2 cup Romano cheese, coarsely shredded
1 roasted red bell pepper, cut in 1/2-inch strips or jarred roasted bell pepper, cut in 1/2-inch strips
salt and freshly ground pepper, to taste

Preheat oven to 300 degrees F.

Spread cut sides of focaccia with butter or cheese; set aside.

TO MAKE THE FILLING:
Whisk eggs and water, just until blended, in a medium bowl, then whisk in herbes de Provence; set aside.

Heat oil in a medium non-stick skillet over medium-high heat. Add onion slices; cook, stirring constantly, until they are translucent, about 4 minutes.

Add garlic and cook for 1 more minute. Transfer mixture to a bowl and cover.

Melt butter in same skillet over medium-high heat; pour in egg mixture. Cook undisturbed for about 30 seconds, then as the edges become firm, push them toward the center, so the uncooked portions can reach the hot pan surface. Tilt pan and move cooked portions as necessary until egg is still moist but no longer runny, about 3 minutes. Slide omelet, without folding it, from skillet onto bottom half of focaccia.

Layer remaining filling ingredients on top of omelet in this order: cooked onion mixture, spinach, cheese, and bell pepper strips. Sprinkle with salt and pepper. Top with upper half of focaccia.

Wrap sandwich in aluminum foil. Place it on a baking sheet and bake for about 15 minutes, or until bread is heated through and cheese is melted.

Use a serrated knife to slice focaccia into 6 wedges or squares, and serve hot.

Source: San Jose Mercury News; August 24, 2000