Omelette Panachée

Mixed Vegetable Omelet

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a typically Niçois omelet. Best in springtime and eaten warm.


  • 4 artichokes (use only the hearts)
  • 2 tablespoons olive oil
  • ¼ cup blanched and drained chopped spinach (fresh or frozen)
  • 8 eggs, beaten with a fork
  • salt
  • pepper
  • ¼ cup cooked peas (fresh or frozen)
  • 2 tablespoons chopped parsley or basil


Prepare the artichoke hearts: Remove and discard the leaves and the fuzzy choke, and cut the hearts into ¼-inch slices.

Heat the olive oil in the frying pan and add the artichoke hearts and the spinach. Add to the eggs in a bowl the salt, pepper, and peas. Pour the egg-peas mixture over the artichoke hearts and spinach. Cook for about 5 minutes (see Basic Omelet-Making Procedure), turn it over and cook for about 3 minutes. Sprinkle with a little olive oil and basil or parsley before serving.