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A French Country Affair! Elegant Omelette Gateau W-Chive Flowers

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)870.8097
Energy (kCal)34460.4395
Carbohydrates (g)407.129
Total fats (g)3320.04
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take 2 bowls and add 5 eggs to each bowl - whisk lightly. | 2. In a large frying pan, add 1 teaspoon of the olive oil and fry the courgettes, spring onions, chives and chive flowers. Saute for about 8 to 10 minutes over a low to medium heat until the vegetables and herbs are soft but not coloured. Set aside and season with salt and pepper. | 3. In one bowl of whisked eggs, add the fried courgette mixture and in the other bowl of eggs, add the red peppers, garlic and chili - season well with salt and pepper. | 4. In an 8" omelette or pancake pan, heat up some of the remaining olive oil and using a third of the courgette omelette mixture, make an open face omelette; fry the omelette for about 5 minutes or until the omelette is firm. Carefully invert the omelette on to a plate - then slide it back in to the pan cooking the other side of the omelette for about 3 minutes or until firm. Make two more courgette omelettes this way and set them to one side to cool. Continue with the red pepper omelette mixture - making three more open face omelettes. You will now have three courgette omelettes and three red pepper omelettes. Allow them to cool before assembling your "Gateau". | 5. Whilst the omelettes are cooling, make the filling. Mix all of the filling ingredients together - check the seasoning and add salt and pepper to taste. | 6. Take an 8" cake tine, line it with some cling film, making sure that it overlaps the sides to about 6". | 7. Assemble the gateau - start of with the most attractive red pepper omelette, and place it in the cake tin - spread some filling over the top of the omelette. Continue with a courgette omelette and then a red pepper omelette - continue stacking the omelettes this way, spreading the filling in between them as you go. You will end up with a big multi-layered cake or sandwich of omelettes! | 8. Take the excess cling film and cover the gateau to cover it completely. Allow to rest in the fridge for 24 hours. | 9. When you are ready to serve it - carefully take the gateau out using the cling film to help you lift it out of the tin. | 10. Serve it on a pretty plate or cake stand, with the red pepper omelette facing the top. | 11. Sprinkle baby salad leaves and parmesan cheese shavings over the top and around the gateau. Chive flowers would also be an attractive garnish. | 12. To serve, cut in to wedges and serve with the salad leaves and parmesan shavings - with extra salad leaves and dressing if you wish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 10 715.0 3.6 62.8 47.55
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    courgette 2 chopped - - - -
    spring onion 4 sliced - - - -
    stem chive edible flower 4 sliced shredded - - - -
    red pepper 4 roasted drained diced 5.0 1.1012 0.2338 0.055
    garlic clove 4 peeled crushed - - - -
    red chile 1 deseeded diced - - - -
    salt pepper - - - -
    cream cheese 400 g 33453.0 396.9 805.14 3243.24
    milk 4 tablespoons 36.6 2.8680000000000003 1.89 1.962
    chive 4 tablespoons 3.6 0.522 0.3924 0.0876
    oregano 1 tablespoon chopped 7.95 2.0676 0.27 0.1284
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    salt pepper - - - -
    rocket - - - -
    parmesan cheese shaved - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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