Omelette Niçoise

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Omelette Niçoise is a flat omelette: take one aubergine, or egg plant, and one courgette, which is a kind of young vegetable marrow, peel them, cut them in pieces, and fry them in butter and oil mixed. When they are soft, chop them finely, also a little parsley and chervil.

Break the eggs (for one of each vegetable, six to eight eggs, which would do for four to six people) in a bowl, add salt, pepper, a little grated cheese, and a pinch of spices; beat well, add the mixture of aubergines and courgettes, and cook like any omelette. Do not fold it, but toss it like a Spanish omelette.