Omelette Provençale

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

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  • 2 tomatoes, peeled, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 1 small onion


Combine finely chopped tomatoes, garlic, onion, parsley and tarragon. Season with salt and freshly ground black pepper, and sauté in olive oil in a frying pan for about 10 minutes. Keep warm.

Beat eggs lightly, season with salt and pepper, and cook in butter as for Basic Omelette. When eggs are still soft, spread vegetables in centre, fold omelette and