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( La Pipérade )

Basque Omelette
( La Pipérade )

Image of Basque Omelette<br/>( La Pipérade )

1 small aubergine (eggplant)
1 onion
1 clove garlic
2 x 15ml tbsp (2tbsp) olive oil
1 green pepper
1 x 10cm (4in) piece of cucumber or 1 courgette
4 tomatoes
1 x 15ml tbsp (1tbsp) chopped parsley
1 x 15ml tbsp (1tbsp) fresh or ˝ x 5ml tsp (˝tsp) dried basil
4 eggs, white pepper


Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 2


1. Wash aubergine, slice and place slices in a colander or sieve. Sprinkle with a pinch of salt and put under slight pressure.

2. Sauté chopped onion and crushed garlic in the oil for 5 minutes. Add deseeded sliced pepper, rinsed aubergine slices, cucumber slices and quartered tomatoes. Sauté vegetables for about 10 minutes, then sprinkle with salt, pepper, finely chopped parsley and fresh or dried basil.

3. Beat eggs lightly with salt and pepper and fry omelette until nearly ready in an omelette pan.

4. Place vegetable mixture on top of omelette and finish cooking. The egg mixture can also be poured over the vegetables and fried until omelette is firm at the bottom and creamy on top. Serve with French bread and cooked ham.

Salting time: 30-45 minutes
Unsuitable for the freezer

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