Recipes · French · Main Courses

Crespéou (Provençal Layered Omelette Cake)

One serving has 511 kcal and 24 g protein, and at least a fifth of a woman's daily need of vitamin K (447%), vitamin C (157%), vitamin A (113%), choline (112%), selenium (87%) and riboflavin (86%). Ready in 130 minutes.

• Preparation: 90 min
• Cooking: 40 min
• Makes: 1 serving (553 g)
• Difficulty: Medium
• Diets: Vegetarian, Dairy-free, Gluten-free, Low carb
• Contains: egg, sulphite

Ingredients

• 150 g Eggs
• 22 g Olive oil
• 50 g Spinach (or Swiss chard)
• 3 g Garlic
• 4 g Parsley, fresh
• 50 g Red pepper
• 40 g Onion
• 50 g Courgette
• 120 g Tomatoes (for a layer and the coulis)
• 0.5 g Thyme, fresh
• 15 g Black olives
• 4 g Basil, fresh
• 40 g Green salad leaves, to serve
• 3 g Red wine vinegar
• 0.8 g Salt
• 0.2 g Black pepper

Method

1. Prepare four fillings, each cooked in a small frying pan with ½ teaspoon of the olive oil and left to cool: the spinach wilted with the garlic, squeezed dry and chopped with the parsley; the red pepper in thin strips, cooked for 8 minutes until soft; the onion and courgette, finely sliced, cooked for 8 minutes until golden; and 40 g of the tomatoes, diced, cooked for 5 minutes with the thyme until dry, then mixed with the chopped olives and half the basil.
2. Beat the eggs with half the salt and the pepper, divide them between four bowls and stir one filling into each.
3. Cook the omelettes one at a time: heat ½ teaspoon of oil in a 16 cm frying pan over medium heat, pour in one mixture, spread it flat and cook for 2 minutes, until almost set. Turn it over (slide it onto a plate and flip it back into the pan) and cook for 30 seconds more, then slide it out flat.
4. Stack the omelettes on a plate, alternating the colours. Cover them with another plate with a small weight on top and, once cool, put them in the fridge for at least 1 hour so the layers stick together.
5. For the coulis, blend the rest of the tomatoes with the rest of the basil, 1 teaspoon of oil and a pinch of salt.
6. Serve the crespéou cold or at room temperature, cut into wedges like a cake, with the coulis and the salad leaves dressed with the vinegar, the last of the oil and the rest of the salt. In Provence it is a summer dish for picnics.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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