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Classic Provençale Omelet with Slow-Simmered Tomato Sauce – vegetarian recipe
Stav Kogan

Classic Provençale Omelet with Slow-Simmered Tomato Sauce

Transport your kitchen to southern France with this classic Provençale Omelet recipe, featuring fluffy omelets folded over a rich, slow-simmered tomato sauce bursting with fragrant herbs.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 serving
Calories: 365
Ingredients Method Nutrition

Ingredients
  

  • For the Provençale Sauce
  • 2¼ lbs / 1 kg (2.2 lb) ripe tomatoes, about 8 medium
  • 1 tsp (5 g / 0.18 oz) salt, plus more to taste
  • 1 medium yellow onion
  • 2 cloves garlic
  • 3 Tbs / 45 ml (1.5 fl oz) olive oil
  • 2 bay leaves
  • ½ tsp (1 g / 0.04 oz) dried basil, crushed
  • ½ tsp (1 g / 0.04 oz) dried tarragon, crushed
  • 2 Tbs / 8 g (0.28 oz) chopped fresh parsley
  • 5 cured black olives, pitted and sliced
  • Coarse-ground black pepper to taste
  • For the Omelets
  • 8 to 10 large eggs
  • 2 Tbs / 30 ml (1 fl oz) milk
  • Butter for frying
  • For the most flavorful sauce, use ripe, in-season tomatoes. Roma or plum tomatoes are excellent choices as their lower water content helps the sauce thicken beautifully.
  • Use a dedicated non-stick omelet pan for the best results. This ensures your omelets cook evenly and fold perfectly without sticking.
  • For an extra touch of Provence, add a pinch of Herbes de Provence to the sauce along with the other dried herbs.

Method
 

  1. Prepare the Tomatoes: Bring a large pot of water to a boil. Score a small 'X' on the bottom of each tomato. Blanch the tomatoes in boiling water for 1-2 minutes, until the skins start to peel back. Immediately transfer them to an ice bath to cool.
  2. Peel the skins, then coarsely chop the tomatoes.
  3. Place them in a bowl and toss with 1 teaspoon (5 ml / 0.2 fl oz) of salt.
  4. Sauté the Aromatics: Finely chop the onion and mince the garlic.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Add the onion and garlic and sauté until softened and just beginning to turn golden, about 5-7 minutes.
  7. Add the bay leaves and cook for another minute until fragrant.
  8. Simmer the Sauce: Add the salted tomatoes, crushed basil, tarragon, fresh parsley, and sliced olives to the skillet.
  9. Stir everything together and bring to a gentle simmer.
  10. Reduce the heat to medium-low and cook, stirring occasionally, for 40-45 minutes, until the sauce has thickened considerably and the flavors have melded.
  11. Remove the bay leaves and season with black pepper and additional salt if needed.
  12. Prepare the Omelets: While the sauce finishes simmering, prepare the eggs. For each individual omelet, crack 2 eggs into a small bowl.
  13. Add a splash of milk and a pinch of salt and pepper.
  14. Whisk vigorously until the mixture is light and frothy.
  15. Cook and Fill: Melt a small amount of butter in a non-stick skillet over medium heat.
  16. Pour in the egg mixture and cook, gently pushing the cooked edges toward the center and tilting the pan to allow the uncooked egg to flow underneath.
  17. When the eggs are nearly set but still slightly moist on top, spoon a generous amount of the hot Provençale sauce onto one half of the omelet.
  18. Fold and Serve: Gently fold the other half of the omelet over the sauce. Slide it onto a warm plate and serve immediately.
  19. Repeat the process to make the remaining omelets.
  20. Don't rush the simmering process. Allowing the sauce to cook down for the full 40-45 minutes is key to developing a deep, rich, and complex flavor.

Nutrition

Calories: 365kcalCarbohydrates: 19gProtein: 16gFat: 26g

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