Omelette cake
Instructions
Sliced Eggplant and cook on the grill.
Roast the peppers in the oven, Peel, clean them and cut them into strips.
Two omelettes prepared two eggs each season them with salt, pepper and chopped parsley.
Prepare a third omelette with the other two eggs, salt, pepper and grated cheese.
In a pan heat a tablespoon of olive oil and butter, bake a tortilla at a time making it harden well on one side, but leaving it softer.
A round pan lined with parchment paper, place the first green omelette with soft side upwards.
Cover with half of the Eggplant and sliced fontina cheese.
Lie down on the cheese omelet with the soft part upwards and then another with strips of pepper and the remaining fontina.
Lean the omelette with parsley soft side towards the peppers.
Pass in a preheated oven at 240° c for 10 minutes.
Serve hot or cold.
Ingredients and dosing for 6 persons
- 200 g of eggplant
- 200 g of peppers
- 100 g of fontina cheese
- 1 tablespoon of grated cheese
- 1 sprig of parsley
- 4 eggs
- Butter
- Olive oil
- Salt
- Pepper