Provençal Crespéou

Name: Provençal Crespéou
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small onion; 12 Eggs (Gr. M); 1 TABLESPOON Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 3 TABLESPOONS Olive oil; 30 g Parmesan (piece); 50 g young leaf spinach; 1/2 bunch Tarragon; 1 collar Parsley; 100 g cherry tomatoes; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Fresh goat cheese; 100 g red pesto (glass); 7-10 Tbsp parchment paper; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small onion
12 Eggs (Gr. M)
1 TABLESPOON Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
3 TABLESPOONS Olive oil
30 g Parmesan (piece)
50 g young leaf spinach
1/2 bunch Tarragon
1 collar Parsley
100 g cherry tomatoes
1 TABLESPOON Tomato paste
2 TABLESPOONS Fresh goat cheese
100 g red pesto (glass)
7-10 Tbsp parchment paper
7-10 Tbsp Aluminium foil

Directions

1
For the yellow omelette, peel and finely dice the onion. Whisk 4 eggs and cream, season with salt and pepper. Heat 1 tablespoon of oil in a coated pan with lid (approx. 24 cm Ø). Fry the onion until transparent.
2
Stir in whisked eggs. Covered and let stand for 6-8 minutes at low heat. Slide the omelette from the pan onto a plate. Wipe the pan clean with kitchen paper.
3
For the green omelette, grate parmesan. Clean, wash and drain the spinach. Wash the herbs and shake dry, pluck the leaves and chop finely. Whisk 4 eggs. Season with salt, pepper and nutmeg.
4
Heat 1 tablespoon of oil in a frying pan. Add the spinach and herbs and let them collapse for 2-3 minutes. Stir in whisked eggs. Sprinkle with parmesan. Cover and let it simmer on low heat for 6-8 minutes.
5
Slide onto the yellow omelette. Wipe the pan clean again with kitchen paper.
6
For the red omelette, wash and quarter the tomatoes. Whisk 4 eggs and tomato paste. Season with salt and pepper.
7
Heat 1 tablespoon of oil in a frying pan. Sauté the tomatoes briefly. Stir in whisked eggs. Spread goat's cheese in flakes evenly on top. Cover and let it simmer on low heat for 6-8 minutes. Slide out of the pan onto the green omelette.
8
Wrap the three omelettes first in parchment paper, then in aluminium foil. Weigh down with a board and chill for at least 1 hour. Serve the omelette with pesto.