3 green, yellow and red peppers
1 bunch of spring onions
4 zucchini
4 tomatoes
3 cloves of new garlic
1 bunch of basil
1 bunch of chervil
1 bunch of chives
6 drops of Fat Soluble Basil Flavouring
2 drops of Garlic Aroma
7 eggs
Olive oil
Butter
Nutmeg
Salt and Pepper
1 bunch of spring onions
4 zucchini
4 tomatoes
3 cloves of new garlic
1 bunch of basil
1 bunch of chervil
1 bunch of chives
6 drops of Fat Soluble Basil Flavouring
2 drops of Garlic Aroma
7 eggs
Olive oil
Butter
Nutmeg
Salt and Pepper
Copyright © 2020 Carine Zurbach
Wash, dry and dice the peppers. Peel and slice the onions.
Wash and slice the zucchini.
Wash and cut the tomatoes into small cubes.
Wash and chop the herbs.
Preheat the oven to 180°C, th 6.
Butter a terrine and line it with a sheet of greaseproof paper.
In a frying pan, fry the peppers in 2 tablespoons of olive oil for 5 minutes, add the chopped onions and sweat for 5 minutes.In a frying pan, heat a little oil and fry the zucchini slices for 10 minutes and add the diced tomatoes.
Wash and slice the zucchini.
Wash and cut the tomatoes into small cubes.
Wash and chop the herbs.
Preheat the oven to 180°C, th 6.
Butter a terrine and line it with a sheet of greaseproof paper.
In a frying pan, fry the peppers in 2 tablespoons of olive oil for 5 minutes, add the chopped onions and sweat for 5 minutes.In a frying pan, heat a little oil and fry the zucchini slices for 10 minutes and add the diced tomatoes.
Mix and pour the contents of the pan.
Cook all the vegetables for 10 minutes on a very low heat.
Cook all the vegetables for 10 minutes on a very low heat.
Add the 2 drops of garlic flavouring and the 6 drops of fat-soluble basil.
Break the eggs in a bowl and beat them into an omelette.
Season with salt and pepper, grate some nutmeg and add the chopped herbs.
Pour the beaten eggs over the vegetables and stir over low heat for 2 minutes.
Pour into the bowl and cover it with a sheet of aluminium foil.
Put in the oven and cook for 45 minutes.
Remove from the oven and leave to cool in the mould.
Unmould on a serving dish.
Break the eggs in a bowl and beat them into an omelette.
Season with salt and pepper, grate some nutmeg and add the chopped herbs.
Pour the beaten eggs over the vegetables and stir over low heat for 2 minutes.
Pour into the bowl and cover it with a sheet of aluminium foil.
Put in the oven and cook for 45 minutes.
Remove from the oven and leave to cool in the mould.
Unmould on a serving dish.
