Crespéou | Gâteau d’Omelettes

A crespéou is a savory Provençal egg dish made of omelets of different colors stacked with herbs and vegetables. It can be eaten cold and is sometimes accompanied by a tomato coulis. Each omelet layer is started in a small frying pan. While still runny, the omelets are placed on top of each other to be finished in the oven. I use an oven-proof ceramic dish as a base and a cake ring to keep the shape neat. When all layers are thoroughly cooked and cooled to room temperature, I remove the ring, cover the dish, and keep it refrigerated until ready to serve. It is one of my favorite breakfasts. It takes some time to cook, but then you have a balanced breakfast for the next few days.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare all the green ingredients. The fresh herbs could be different every time, depending on what you have in your fridge. The only rule to follow is to use more mild and less strong-tasting herbs. Use frozen broccoli florets and petit peas. Let both of them come to room temperature. Squeeze extra water from the broccoli. When frozen, their cell membranes are broken by ice, and they cook faster. You will use half of what is prepared for each layer.

Step 2

Whisk to combine 3 eggs, salt, and pepper in a small bowl. (NOTE: To make it even more nutritionally balanced, use 2 whole eggs and 2 egg whites.) Add half of the prepped green ingredients and mix.

Step 3

Place a small frying pan over medium heat, add 1 tbsp olive oil. When hot, pour the eggs and vegetable mixture and cook until it thickens, shaking and mixing. Let it cook a little longer until the bottom becomes solid while the top of the omelet is still runny. Transfer onto the base for Crepeou.

Step 4

This is your first green layer. The same steps will follow for the last layer.

Step 5

Prepare all the ingredients. Two of them need to be cooked before making an omelet with them.

Step 6

Saute onions and carrots with olive oil, seasoning, and turmeric until soft.

Step 7

Whisk to combine 3 eggs, salt, and pepper in a small bowl. (NOTE: To make it even more nutritionally balanced, use 2 whole eggs and 2 egg whites.) Add sauteed vegetables and canned corn kernels and mix.

Step 8

Place a small frying pan over medium heat, add 1 tbsp olive oil. When hot, pour the eggs and vegetable mixture and cook until it thickens, shaking and mixing. Let it cook a little longer until the bottom becomes solid while the top of the omelet is still runny. Transfer onto the first green layer of the Crepeou.

Step 9

Prepare all the ingredients. First, we will cook down the tomato sauce to evaporate water and concentrate the flavor. Add chopped sun-dried tomatoes and diced charred and peeled red sweet peppers (I use store-bought Grilled Piquillo Peppers from the jar). All these ingredients have an intense flavor!

Step 10

Whisk to combine 3 eggs, salt, and pepper in a small bowl. (NOTE: To make it even more nutritionally balanced, use 2 whole eggs and 2 egg whites.) Add red ingredients and mix.

Step 11

Place a small frying pan over medium heat and add 1 tbsp olive oil. When hot, pour the eggs and vegetable mixture into the pan and cook until it thickens, shaking and mixing. Let it cook a little longer until the bottom becomes solid while the top of the omelet is still runny. Transfer on top of the yellow layer of the Crepeou.

Step 12

Cook the last green layer, place it on top of the red layer, and bake at 300 F for 20 minutes.

Step 13

When all layers are set, take the Crespeou from the oven and let it cool to room temperature. Run a sharp knife inside the ring to separate the dish from the sides. Carefully remove the ring. Slice into 8 portions and serve with a tablespoon of your favorite tomato sauce per portion. It tastes the best cold. You can also store it refrigerated for up to 3 days, covered.