Provencal Omelete

Ingredients

Egg Boats

• 4 demi-baguettes
• 2 tbsp(30 ml) Olive oil.
• 5 eggs
• 1/4 cup (60 ml) 10% half-and-half cream
• 2 tbsp (30 ml) finely chopped fresh parsley
• 1 clove, garlic minced
• 1/4 tsp (1.25 ml)each dried oregano and thyme
• 1/4 tsp (1.25 ml)each salt and pepper
• 1/2 cup (125 ml)halved grape tomatoes
• 1/2 cup (125 ml)cubed Brie cheese
• 1/3 cup (75 ml)Nicoise olives

Simple Green Salad

• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) red wine vinegar
• 1/2 tsp (2.5 ml)Dijon mustard Pinch each salt and pepper
• 6 cups (1.5 l)mixed greens

Directions

Egg Boats

1. Preheat oven to 350°F (180°C). Cut out long rectangle through top of each demi-baguette and remove some of the bread to create boat-like vessel. (Reserve bread for another use.) Place on parchment paper-lined baking sheet; brush with olive oil.
2. Whisk together eggs, cream, parsley, garlic, oregano, thyme, salt and pepper until blended. Stir in tomatoes, Brie and olives.
3. Spoon mixture evenly into each boat; bake for about 30 minutes or until golden brown, puffed and set in centre.

Simple Green Salad

1. Whisk together olive oil, vinegar, mustard, salt and pepper. Toss with mixed greens just before serving. Serve with egg boats.