Friday 18 May - Omelette Tourangelle

This is without a doubt my favourite veggie meal ever. The chickens despite being low in number and 4 and 5 years old have been very obliging on the egg front this week so this was an ideal time to get this old favourite out again. Not surprisingly this is a Sophie Grigson recipe, and I've seen no need to tweak it at all apart from the plateful served up to George

Bread also required, and tried an experiment by making the dough at 7am, and leaving it to rise all day in the fridge, and then topping with olive oil, garlic, rosemary and maldon salt before bringing up to room temperature and baking. Not sure it affected the flavour or texture, but saved a lot of last minute effort!



The omelette is made in the normal way but with loads of herbs added - the important one is tarragon, but I also added chives, dill and parsley. When nearly cooked the cheese is added - goat for the adults and emmental for George.

This is served with a roasted tomato sauce - plum tomatoes roasted with rosemary, olive oil thyme and seasonsings and a touch of sugar - then blended and sieved. It was a bit pale with spring tomatoes so I added a squeeze of tomato puree to brighten it up.



This was served with some new potatoes, the bread and a dressed green salad on the side

The left over roasted tomato sauce is being saved for pasta later in the week.