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1
Oil an 8 x 4 1/2-inch loaf pan.
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2
Set aside.
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3
Heat the tomatoes in 1 tablespoon of the olive oil in a large skillet until the liquid has mostly evaporated.
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4
Season with the thyme, salt, and pepper and set aside to cool.
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5
Heat the remaining olive oil in a small skillet or saucepan and stir in the spinach.
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6
Season to taste with nutmeg.
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7
Preheat the oven to 400F.
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8
Break the eggs into a large bowl and beat with an electric mixer.
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9
Add the cream and the cheese.
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10
Mix the tomatoes and the spinach together and place them in the bottom of the prepared loaf pan.
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11
Pour the egg mixture on top.
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12
Place the loaf pan in a larger pan half-filled with hot water and place the larger pan in the oven.
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13
Bake for 35 to 45 minutes, until the omelet is puffed and lightly golden.
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14
Remove the loaf pan from the oven by itself.
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15
Run a knife around the edges of the pan to loosen the omelet, and invert the omelet onto a plate.
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16
Reinvert the omelet onto a serving platter.
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17
Serve hot or at room temperature with a green salad tossed with olives and a bit of olive oil.
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18
This omelet will also work well as a sandwich filling.
