Hearty Omelette Loaf

Make this hearty omelette loaf for your next party or special brunch. Fill a crusty round loaf with layers of omelette, roast beef, Gruyere cheese, tomato, artichokes, lettuce, deli chicken slices and a creamy Caesar dressing for kick.

Prep Time:
20 min
Cook Time:
8 min


  • 1 unsliced crusty round loaf (about 8-inch/20 cm diameter)
  • 8 eggs
  • ½ cup ( 125 mL ) water
  • 1/8 tsp ( 0.5 mL ) pepper
  • 2 tbsp ( 30 mL ) light creamy Caesar dressing
  • 4 slices Gruyère cheese
  • 2 small tomatoes, sliced
  • 1 jar (6.5 oz/170 mL) marinated artichoke hearts, drained and sliced
  • 6 large lettuce leaves
  • 4 thin slices deli chicken


  1. Cut loaf in half horizontally; hollow out top and bottom, leaving ½-inch (1 cm) shell. Save removed bread for another use.
  2. Whisk eggs, water and pepper in medium bowl. Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat. Pour in half of egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portion to centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces. Cook until bottom and top are set. Slide omelette onto plate; let cool completely. Repeat procedure with remaining egg mixture.
  3. Brush inside bottom and top of bread with Caesar dressing. Layer inside loaf with one omelette and half of roast beef, Gruyere cheese, tomato, artichokes, lettuce and chicken. Repeat layers with remaining ingredients. Replace bread top; wrap tightly in plastic wrap.
  4. Refrigerate for at least an hour before slicing into four wedges.