Preparation time: 30 minutes
Cooking time: 30 minutes
Leave to rest overnight
Ingredients: 12 eggs • 2 peppers (yellow and red) • 1 bunch of spinach • 1 small jar of black olive tapenade • 1 eggplant • 2 ripe tomatoes • 2 onions • Selection of herbs: sage, lovage, and chives • Olive oil • Salt & pepper to season
1. Wash and slice the peppers into thin strips before frying them in a pan over low heat in a tablespoon of olive oil. Put aside.
2. Wash spinach, then drain in a colander, squeeze to remove the excess water. Roughly chop the leaves and fry in a pan over low heat in a tablespoon of olive oil. Put aside.
3. Put 3 tablespoons black olive tapenade in a bowl. Put aside.
4. Cut the eggplant into small cubes, then brown in a pan over low heat for about 15 minutes in a tablespoon of olive oil. Put aside.
5. Wash and roughly chop the tomatoes before cooking over low heat, stirring occasionally, until thick. Put aside.
6. Wash and chop the herbs. Peel and cut the onions into thin slices, then brown them in a pan over low heat for about 5 minutes in a tablespoon of olive oil. Put aside.
7. Beat two eggs and a tablespoon of milk into each ingredient, adding a pinch of salt and pepper. Pour the mixture in to a pan with a teaspoon of olive oil, taking care to make it as even as possible, and cook until soft but not runny.
8. Place each omelet one after another in a concave bowl, before laying a plate on top of the pile and placing something heavy on top (like a carton of milk, for example). Let it set in the fridge overnight and then turn out. Cut into slices and eat while chilled. Option to serve with a tomato coulis.
Note: This simple recipe evolves brilliantly with the seasons and tastes of the chef. Beetroot, Parmesan, mushrooms, asparagus... put your creativity to the test of this typical Provencal dish, with color contrast being the only rule.