Hearty Omelette Loaf

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Hearty Omelette Loaf
1 unsliced crusty round loaf (about 8-inch/20 cm diameter) 1
8 eggs 8
1/2 cup water 125 mL
  Salt and pepper, to taste  
Cooking spray
2 tbsp light creamy Caesar dressing 30 mL
3 each thin slices deli roast beef, salami and chicken 3
3 slices Gruyere cheese 3
2 small tomatoes, sliced 2
1 jar (6-1/2 oz / 170 mL) marinated artichoke hearts, drained and sliced 1
  Salad greens, to taste  

Cut loaf in half horizontally; hollow out top and bottom, leaving 1/2-inch (1 cm) shell. Save removed bread for another use.

Beat eggs with water; season with salt and pepper.

Spray an 8-inch (20 cm) non-stick skillet with cooking spray.
Pour in half of egg mixture and cook over medium heat. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set.

Slide onto plate; let cool completely.

Repeat procedure with remaining egg mixture.

Brush inside bottom and top of bread with Caesar dressing.
Layer bottom of loaf with one omelette and half of sliced roast beef, Gruyere cheese, tomato, salami, artichokes, salad greens and chicken.

Repeat layers with remaining ingredients.

Replace bread top; wrap tightly in plastic wrap.

Refrigerate at least 1 hour before slicing into wedges.

Number of Servings: 4
Preparation 10 minutes
Cooking 8 minutes
Chilling 1 hour

Nutrients per serving
Calories 450
Fat 19 g
Saturated 7 g
Carbohydrate 44 g
Fibre 3 g
Protein 26 g

Source: Egg Farmers of Canada