Provençal omelettes tend to be open-faced rather than the folded omelettes found elsewhere in France. They’re also often hearty with stronger flavours typical of Provençal cuisine – and they’re a great way to use up leftovers such as ratatouille. I love a soft red, like the Father’s Milk pinot noir/gamay blend from Gentle Folk in the Adelaide Hills with this ratatouille omelette.
Serves 2
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