Savory Layered Omelet Crepe Cake

Savory Layered Omelet Crepe Cake with Greens and Caramelized Onions

Cracking the Eggs – Savory Layered Omelette Cake with Greens and Caramelized Onions 

This is a fun recipe that works as well for brunch as it does for an intimate dinner party. Plus, it uses lots of eggs! It would be great with some thinly sliced smoked salmon between the layers.


8 large eggs

½ cup milk or plant milk

Salt, pepper, any other seasonings of choice

Several big handfuls arugula, cress, or anything other tasty green. 

2 sweet onions, peeled and sliced into thin rings

Olive Oil


Start by caramelizing the onions. Add a generous splash of olive oil to a large skillet over medium/low heat. Add the onions and cook, stirring occasionally, until they start to brown and soften. With the heat on low, continue to cook until the onions have softened and browned to the point where they are well caramelized. Set aside.

Beat the eggs and the milk together. Spray or grease a crepe pan or skillet. Ladle in some of the egg mixture, enough to cover the bottom of the pan with a very thin layer of egg. Cook until just set, then turn over to cook on the other side.

Cook layers until the egg mix is used up, greasing the pan as needed. You’ll probably end up with 6-8 layers. Put the egg crepes on a plate with a towel over top. These do tear very easily, so use caution when lifting them to assemble.

Assemble in layers – an egg crepe, a layer of onions topped with greens, a layer of egg crepe, etc. Top with the last egg crepe and sprinkle some chives or other green herbs on top.

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