Crespou (three omelette tower)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Wash the spinach, drain well and sort out, put something aside for garnishing. Wash herbs, shake dry. Pluck off leaves and chop finely. Put something aside for garnishing. Wash and quarter tomatoes

2. 2

   For the yellow omelette, whisk 4 eggs with cream. Season with salt and pepper. Heat 1 tablespoon of oil in a coated pan (20 cm Ø). Add onion and fry until transparent. Add curry and sauté briefly. Add eggs and stir briefly. Cover and allow to set at low heat. Slide the omelette from the pan onto a plate. Briefly rub the pan with kitchen paper

3. 3

   For the green omelette, whisk 4 eggs, season with salt, pepper and nutmeg. Heat 1 tablespoon of oil in a frying pan. Add the spinach and herbs, let them collapse briefly. Add the eggs and mix briefly. Sprinkle with parmesan and let it simmer covered over a low heat. Slide onto the yellow omelette. Rub the pan again with kitchen paper

4. 4

   For the red omelette, whisk 4 eggs with tomato paste and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Sauté the tomatoes briefly. Add the eggs and stir briefly. Crumble the goat's cheese evenly over the eggs. Cover and allow to set at low heat. Slide out of the pan onto the green omelette

5. 5

   Wrap the three omelettes first in sandwich paper, then in aluminium foil. Place them in a cool place for at least 1 hour. Garnish the omelette with spinach and herbs put aside. Add the pesto. Serve with a fresh salad

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
360 kcal

CARBS
5 g

FATS
29 g

PROTEINS
19 g