John Myers
Ingredients for 4 servings:
- 4 large eggs, fresh and at room temperature
- 1 tbsp crème fraîche
- 150 g tomatoes, peeled and very finely diced
- 1 clove(s) garlic, peeled, sterilized and finely chopped
- 50 g black olives, pitted and sliced
- ½ bunch parsley, washed and chopped
- 2 tbsp olive oil, cold squeezed
- some salt
- some black pepper, ground
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Omelette Niçoise
Lightly beat the eggs in a bowl with the crème fraîche, salt, and pepper. Add the parsley, sliced olives, garlic, and tomatoes. Heat the olive oil in a pan and fry the egg mixture for 2-3 minutes on each side over medium heat. Serve folded on an oblong platter decorated with black olives. Serve with a green salad and fresh baguette or pain de campagne.
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