Merguez omelet by Laurent Mariotte

Ingredients

4 servings

• 2 merguez sausages
• 2 red onions
• 2 bell peppers
• a few basil leaves ||
• 8 eggs
• olive oil
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Preheat the plancha to 170°C.

2. 2

   Remove the casings from the merguez and brown the meat on the plancha.

3. 3

   Peel and thinly slice the onions and peppers and add them to the merguez meat.

4. 4

   Move everything to the edge of the plancha where the heat is lower. Clean your plancha and heat a pan on it.

5. 5

   Crack the eggs into a bowl, season with salt and pepper, and whisk. Pour a tablespoon of olive oil into the pan and add the beaten eggs. Stir gently with a wooden spatula for 2-3 minutes, then let set.

6. 6

   Place on a serving dish by sliding the omelet out delicately. Distribute the filling in the center of the omelet. Garnish with basil and a turn of the pepper mill.