This is a glorious feast of greens, herbs and toasty pine nuts. The eggs just serve to bind everything together. It should be made with fresh herbs ideally. Choose any combination. The trick is to balance the flavours so that no one herb overpowers the others. It’s perfect for a lazy summery al fresco lunch served with a large salad. I like to eat it cold for my packed lunch too.
1 large heavy bottomed omelette pan; olive oil; 3 large eggs; a bunch of Swiss chard or spinach; a small wedge of gruyère (optional), 1 red onion or 5 spring onions; 1 clove of garlic; 4 tbsp. lightly toasted pine nuts; about 1 tbsp. each of a mix of finely chopped herbs – like chives, parsley, basil, mint, savoury, thyme, rosemary, chervil.
I prefer to keep my greens slightly crunchy, so chop them finely when raw, but if you prefer a softer texture, briefly blanch the Swiss chard or spinach in a little water first. Squeeze out the water and chop finely. Lightly sauté the onion and garlic until softened. Add the greens, chopped herbs and pine nuts and cook for about 5 minutes until the herbs are softened but still retain their green colour. If there is any excess moisture in the pan, drain it off. Beat together the eggs, crème fraiche and gruyère if you’re using it and mix well into the herb mixture. Cook over a medium heat for about 10 to 15 minutes, pressing it into a round thick shape with the back of a wooden spoon. When the underside is browned, cover the pan with a plate, flip the omelette and cook for a few minutes before. If you don’t want the faff of flipping, simply finish it off under the grill. Turn on to a warm plate and serve immediately, with some home-made coulis or herby yogurt dip if you like.
Taken from A Table in Provence, Leslie Forbes
Artwork by Steven Palermo