Omelettes…thats what they used as a substitute in the absence of anything gluten free in france.
I had some leftover ratatouille and left over tomato-cannelini sauce so i threw them together for the side.
The salad’s mise en place
Gonna let it marinate with thyme, olive oil, and vienegar
At serving it just gets tossed onto the lettuce bed
The omelette’s mise ( it was two eggs each omelette with a splash of olive oil and a tablespoon if sour cream) including garlic scapes and fresh basil:
Throw the beany mixture on the side and voila! My power burner is a little too much on the le creuset pans for an omelette..thus the darkness but it still tasted lovely…basil chiffonade and garlic scapes in it and on top
Of course a south of France rose…
Plus some olives to nosh and dinner is made!