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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Marie-Francoise Gaff-Deletraz
Servings: 4
12 eggs
5 cl milk
10 g butter
3 ripe tomatoes
1 large courgette
125 g bacon
fresh thyme
olive oil
salt, pepper
In a large bowl, whisk the eggs, milk and butter together. Add salt and pepper. Heat up a little olive oil in a small frying pan and cook 4 similar omelettes, one at a time. Leave aside. Wash tomatoes and courgette, drain and dice them into small cubes. In a larger frying pan, heat up a little olive oil and sauté separately the diced tomatoes and the courgette with a few sprigs of fresh thyme. Add salt and pepper. Remove and keep warm. Clean the frying pan and brown the chopped bacon. Pile up the gâteau: place on a serving dish, first one omelette. Spread over the diced tomatoes, then cover with a second omelette and spread the diced courgette. Continue with the browned bacon in the same way finishing with the fourth omelette. Sprinkle some thyme over the top.Serve at once.
Note:
This gâteau could be made in advance and served cold. If it is to be served hot it is important to keep everything warm during the preparation of the dish.