Instructions: Preheat the oven to 350F. Combine eggs, chives, parsley, tarragon, and salt in bowl and beat well. In an 8" skillet, prepare 2 open-faced omelets, using half the egg mixture for each. Reserve.

Heat oil and butter in a large skillet. Add the spinach and garlic and saute for 2 to 3 minutes. Season to taste with nutmeg, salt, and pepper. Remove the spinach from the skillet and reserve.

Lightly butter an 8" springform pan. Roll out 3/4 of the pastry 1/4" thick and line the bottom and sides of the pan. Keep the remaining pastry refrigerated. Layer ingredients in the prepared pan in this order: 1 omelet, half the spinach, half the cheese, half the ham, and all the red pepper. Repeat layering in reverse order, ending with the omelet. Roll the remaining pastry 1/4" thick. Cut out an 8" circle.

Place circle over the omelet and seal well to the pastry lining by pinching with fingers. Decorate the top with scraps of pastry.

Brush pastry with the beaten egg. Place the pan on a baking sheet and bake until golden brown, about 1 hour 15 minutes. Cool for 20 minutes before serving, so that the layers will set.

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