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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This recipe is by Guillaume Brahimi from The Sydney Morning Hearld 11 Oct 09. Haven't made it but I think it will be a good one for the coming festive season. Ingredients:
10 eggs |
50 g parmigiano-reggiano cheese, grated |
1 red capsicum, grilled, peeled, deseeded |
2 roma tomatoes, peeled, deseeded |
3 red shallots |
30 g flat-leaf italian parsley, chopped |
50 g tapenade |
75 g butter |
100 ml extra virgin olive oil |
Directions:
1. Dice grilled capsicum, set aside. Finely dice shallots and tomatoes.
2. Break 2 eggs each into 5 separate bowls and season with salt and pepper.
3. In the 1st bowl add the cheese. In the 2nd add the capsicum. In the 3rd add the tomato and shallot. In the 4th add the parsely and add the tapenade to the last bowl. Whisk each bowl until combined.
4. Heat a 20cm non-stick pan, add 15g butter and 20ml evo and cook 1 bowl of egg mixture for 2-3 mins on each side.
5. Place in a 20cm x 20cm x 2cm tray. Repeat with each bowls, stacking the cooked omletes on top of each other.
6. Once all layers are cooked cover with a plate and weigh down, placing in the fridge for at least 1 hour. Remove from tray and cut into 2cm cubes and insert a toothpick in each and serve.
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