Omelette épaisse, au four légumes et piment d’Espelette (Frittata)
This is a recipe that you will change to suit what you have in the fridge, leftovers and vegetables you want to use up.In France this is an omelette. In Italy with different cheese and pepper.
Ingredients
- 3 eggs or 6 egg whites (about 180–200g)
- 1 tbsp milk, creme fraiche or cream
- 60 g grated Ementhal or Compté cheese subsitute cheddar
- Salt and pepper to taste
- 1 tbsp olive oil or butter
- Herbs de Provence or thyme, basil, or parsley (optional)
Vegetables (change to suit)
- 1 small onion or shallot finely chopped
- 1 courgette grated or finely chopped
- handful spinach or chard chopped
- 3 asparagus spears chopped (optional)
Instructions
- Preheat oven to 180°C (160°C fan) if finishing in oven.
- In a non-stick oven-safe frying pan, heat olive oil.
- Sauté the onion for 2–3 minutes until soft.
- Add courgette and asparagus (if using) and cook for 2–3 minutes more.
- Add spinach and cook just until wilted..
- Season with salt and pepper, piment d'espelette
- In a bowl, whisk eggs with milk, herbs, and a pinch of salt. Pour over vegetables in the pan. Stir lightly, or tilt to distribute.
- Sprinkle cheese evenly over the top. sprinkle a little more piment d'espelette
- Cook gently on the hob for 2–3 minutes until the edges begin to set.
- Transfer to the oven and bake for 8–10 minutes, or until just set and lightly golden.
- Serve with freshly baked baguette and sea-salt butter
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