Recipe: Flat Omelette Cake

Name: Gâteau d'omelette plate
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 portions
Ingredients: 2oignons(Roscoff,si possible)émincés.; 1belle aubergine,4tranches prélevées et grillées ,le reste épluché et émincé.; 1poivron vert et 1 rouge la peau grillée et retirée puis évidés et émincés.; 1gousse d'ail,dégermée et hachée.; 4 œufs battus en omelette.; sel poivre du moulin.; Huile d'olives; basilic,3 feuilles de sauge,un peu de fleur de thym.; 10 cl de coulis de tomate un peu pimenté.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 20 min

Cook 180 min

Total 3h20

Servings 4 serv.

summer recipe that smells of Provence

Ingredients for 4 servings

2 onions (Roscoff, if possible) sliced.
1 beautiful eggplant, 4 slices removed and grilled, the rest peeled and sliced.
1 green bell pepper and 1 red one, skin grilled and removed then hollowed out and sliced.
1 clove of garlic, degerminated and chopped.
4 eggs beaten into an omelette.
salt and ground pepper.
Olive oil
basil, 3 sage leaves, a little thyme flowers.
10 cl of tomato coulis slightly spiced.

Step-by-step directions

1 Preheat your oven to 120°C (gas mark 4).

2 In a casserole dish, heat 2 tablespoons of olive oil and add your onions, eggplants, bell peppers and garlic, salt and pepper, add your sage then let it cook gently covered for 10 minutes.

3 Put in the middle of the oven for 3 hours.

4 Remove your preserved vegetables, then arrange them on a 15 to 20 cm dish, slightly hollow and oven-safe, pour your beaten eggs over them as an omelette then put back in your oven raised to 150°C for 5 minutes.

5 Finishing.
Remove your dish then with a round cookie cutter make small cakes, the rest of the dish you slide underneath, you serve on each plate topped with the slice of grilled eggplant, a little coulis around and a few basil leaves.
This tasty dish is eaten hot, warm or even cold.