This dish hails from Provence, but also our holiday get-togethers it would be appropriate. It is served hot or cold – to make Crespo can be up to 8 hours before dinner. It is very simple, but looks impressive. And fillings for omelets you can think of to your taste.
- 14 large eggs
- 150 g fresh spinach
- 6-8 medium mushrooms
- 1 small onion
- 1 small zucchini
- 1 sweet red pepper
- a handful of black olives
- 5 cherry tomatoes
- 2 tbsp capers
- 2 cloves of garlic
- olive oil “extra virgin”
- salt, freshly ground black pepper
The spinach coarsely chopped. Finely chop the onion and fry until soft, add the spinach and cook for 3 minutes, clean Pepper and cut into cubes, fry in oil.
Zucchini cut into small cubes, peel and chop the garlic. Saute the zucchini with half of the garlic until soft, season. Mushrooms cut into slices and fry with the garlic until browned, 5 minutes.
Cut cherry quartered, olives – circles.
Mix in a bowl 2 eggs and spinach, season. Heat 1 tsp oil, pour in egg mixture and cook omelette over medium heat, lifting the browned edge and allowing the liquid mixture to flow under them. Omelet is ready when it is browned on the bottom but slightly wet on top. Shake it on the dish wet side up.
Mix 2 eggs and peppers, season. Fry the omelet and passed on the scrambled eggs with spinach. Prepare the remaining omelettes and fold stacked on top of each other. Last, fry the omelette with capers and lay it toasted side up.
Serve hot with tomato sauce or cold.
To omelettes easily slide from the pan, it should have a non-stick coating and sloped sides.