Ingredients:
For omelet:
Puff pastry dough
5 fresh eggs
1 cup heavy cream
1/4 cup onions, chopped
1/2 cup spinach, shopped
1/3 cup red bell peppers, chopped
1/3 cup zucchini, chopped
1/8 cup ricotta cheese
For Hollandaise Sauce:
3 egg yolks
2 dashes white pepper
1 dash cayenne pepper
1/2 cube unsalted butter
Juice of 1/2 lemon
1/4 teaspoon salt
Instructions:
Preheat oven to 350°F. Lightly grease a large tart pan.
Take a circular cut-out of pastry dough and lay it on the bottom of the pan so that it conforms to the pan and reaches up the sides.
Whip together eggs and cream. Top the dough with egg/cream mixture. Add onions, spinach, peppers, zucchini, and cheese.
Place another layer of puff pastry over the top of these ingredients and form a pouch around the filling. Bake for 30 minutes.
In a double boiler, whip egg yolks and lemon juice until the mixture has a custard like consistency. Add salt and both peppers.
In a separate pan, melt butter and add it slowly to the mixture, whipping constantly.
When the pastry is removed from the oven, cover it with Hollandaise sauce and serve.
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