This is a really nice summer recipe, scented with basil and marjoram and which you can eat either warm or cold, the next day. It goes perfectly with a fresh cheese and voilà, dinner is done!
You can make it in single portions (which is more spectacular) but also in a larger format, then cut.

Ingredients for 4 people

  • 150g of potatoes
  • 150g of courgettes
  • 150g of green beans
  • 6 eggs
  • 100 g of milk
  • 40 g of pine nuts
  • a bunch of fresh basil
  • marjoram
  • grated Parmesan cheese
  • oil, salt and pepper to taste
  • butter or oil for frying
  • good quality pesto

Clean and boil the courgettes, potatoes and green beans separately in boiling salted water. Mash the potatoes and set aside a dozen green beans. Blend the remaining green beans and courgettes with marjoram, a dozen basil leaves, salt, pepper and a drizzle of oil, then add the potatoes and obtain a cream with a consistent consistency. homogeneous and soft. Adjust the consistency with a little raw oil.



For the omelettes: beat the eggs with the milk, 1 tablespoon of grated parmesan and a pinch of salt and pepper. Cook the mixture in a pan (10 cm diam) greased with butter or oil to obtain 12 omelettes. If you have opted for the larger version you will have to adjust based on the size of the pan chosen.

Toast the pine nuts for a few minutes in the pan until they start to colour. Make the 4 millefeuilles by alternating 3 omelettes with the courgette and potato cream, a drizzle of oil and a few drops of pesto (don’t overdo it) and a sprinkle of grated parmesan. Complete the millefeuille with the pesto and the green beans kept aside, the toasted pine nuts and the basil leaves.

Isn’t this a beautiful dish for one of your summer dinners on the terrace?



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