Provençal omelet

Did you know?

The crespeou is more than just an omelette, it’s a real cake made up of a superposition of omelettes in a variety of flavors. An explosion of southern flavors, which you can arrange according to your tastes, your market or the products you have on hand (spinach, conflict peppers, Swiss chard, crushed olives…). Crespeou originated in the Haut Vaucluse region and has spread throughout Provence. Give in to temptation and embellish your omelettes.

Preparation

Wash and chop all the vegetables, reserving them separately.
Brown the vegetables in the frying pan, then add the beaten eggs and cook over medium heat until the omelette is cooked through.
For the 2 peppers, sauté with herbes de Provence in a tablespoon of olive oil, then add the eggs in an omelette.
For the 2 zucchinis, sauté with herbes de Provence in a tablespoon of olive oil, then add the eggs in an omelette.
For the 2 onions, sauté with Provençal herbs in a tablespoon of olive oil, then add the eggs in an omelette.
For the herbs, mix them with the eggs beaten into an omelette.
Layer the 4 omelettes in the order of your choice to form a pretty omelette cake of varying colors and flavors.