Tricolor Easter Omelet

• 1 pound peeled, seeded and chopped plum tomatoes
• Thyme
• 1 pound spinach
• Garlic
• 6 eggs
• 6 tablespoons cream
• 1/2 cup grated Parmesan
• 1/2 cup Gruyere
• Salt and pepper

1. Saute 1 pound peeled, seeded and chopped plum tomatoes with thyme; drain.
2. Saute 1 pound spinach with garlic; chop and drain.
3. Mix tomatoes with 3 eggs and 2 tablespoons cream.
4. Mix spinach with 3 eggs and 3 tablespoons cream.
5. Mix 3 more eggs with 3 tablespoons cream and 1/2 cup each of grated Parmesan and Gruyere.
6. Season eggs.
7. Bake tomato mix in a buttered 8 1/2-by-4-inch glass loaf pan in a boiling water bath at 300 for 25 minutes, until set.
8. Top with cheese mix and bake; repeat with spinach mix.
9. Let cool, unmold and slice.

tomatoes, thyme, spinach, garlic, eggs, cream, parmesan, gruyere, salt

Taken from www.foodandwine.com/recipes/tricolor-easter-omelet (may not work)