Ingrédients
- 12 eggs (1 per omelet)
- 1 bunch of chives
- 1 bunch of parsley
- 5 branches de basil
- 100g black olives, pitted and chopped
- 100g boiled ham, cut into chunks
- 100g button mushrooms
- 100g red peppers
- 150g tuna in oil
- 100g grated cheese
- 300g spinach
- 300g green chard
- 1 onion
- 25cl olive oil
- salt, pepper from a grinder
Preparation of the omelets:
GREEN ONES
- using scissors, cut the chive, parsley and basil into the beaten egg,
- quickly sauté the spinach and swiss chard in olive oil before cooking the omelet.
BLACK
- add the pitted and chopped black olives to the egg before cooking.
PINK
- add the ham and the drained tuna to the egg.
YELLOW
- peel and finely slice the mushrooms,
- peel and finely slice the onions and brown them in the pan
- add the mushrooms, onion and grated cheese to the beaten egg before cooking the omelet.
RED
- sauté the chopped red peppers in olive oil before adding to the beaten egg.
The omelets are then layered in a charlotte mould, springform pan or a deep dish. Let chill with a weight on top (a stone or tin can). Cut into triangular slices, these mini-omelets make a wonderful addition to a buffet.