Omelette Au Chèvre Et Tomates Rôties, Noix De Pin, Gratin Dauphinois Recipe
Indulge in our exquisite Omelette au Chèvre et Tomates Rôties, where fluffy eggs envelop creamy goat cheese and sweet, roasted tomatoes, creating a harmonious blend of flavors. Topped with crunchy pine nuts for an added texture, this dish is served alongside a rich and decadent Gratin Dauphinois, featuring layers of tender potatoes baked to perfection in a creamy sauce. A delightful combination that promises to satisfy your cravings!
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Ingredients
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Omelette
Gratin Dauphinois
Method
Omelette
- 1
Roast the Tomatoes
Preheat the oven to 200°C (400°F). Halve the cherry tomatoes and place them on a baking sheet. Drizzle with olive oil, salt, and black pepper. Roast in the oven for about 15 minutes until soft and slightly caramelized.
- 2
Prepare the Omelette
In a bowl, whisk the eggs with a pinch of salt and black pepper. Heat a non-stick skillet over medium heat and add a little olive oil. Pour in the eggs and let them cook for a minute.
- 3
Add Cheese and Tomatoes
Once the edges of the omelette start to set, crumble the goat cheese on one half and add the roasted tomatoes. Sprinkle with fresh basil.
- 4
Finish Cooking
Fold the omelette in half and let it cook for another 2-3 minutes until the cheese melts and the eggs are cooked through.
- 5
Gratin Dauphinois
- 6
- 7
Make the Cream Mixture
In a saucepan, combine the heavy cream, milk, minced garlic, salt, black pepper, and nutmeg. Heat gently until just simmering.
- 8
- 9
Add Cheese and Bake
Sprinkle the grated gruyère cheese on top. Bake in the oven at 180°C (350°F) for about 45 minutes, or until the potatoes are tender and the top is golden brown.
