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A traditional savory cake-like omelet from Vaucluse made by stacking multiple layers of herb and vegetable omelets.
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Cuisine
Usually served cold or at room temperature, this dish is a picnic staple in Vaucluse. Each layer features a different colored local vegetable like spinach, tomato, or bell pepper.
Ingredients
- 12 eggs
- 1 cup fresh spinach
- 2 red bell peppers (roasted)
- 3 tablespoons tomato paste or purée
- Olive oil
- Salt and pepper
Preparation
- Whisk the eggs in three separate bowls (4 eggs per bowl).
- Add spinach to the first, chopped peppers to the second, and tomato to the third.
- Cook each mixture separately in olive oil to create thin individual omelets.
- Stack the completed omelets on top of each other, let cool, and slice like a cake.
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