Crespeou (Layered Omelet & Vegetable Cake)

This is the famous French frittata from Provence. Lots of vegetables. the perfect dish for the warmer days ahead or for a picnic.

1. Start with the swiss chard: Clean, cut in small pieces, and then cook (sauté with 1 tablespoon olive oil until tender) grind with a blender and reserve.
2. Then the red Pepper: Clean, Peel and sauté with 1 TBS olive oil until tender, grind with a blender and reserve 
3. You need 8 bowls in total to make 8 different layers:) 
4. Break 2 eggs in each bowl
5. Add a little bit of pepper but no salt 
6. In 2 bowls add 2 TBS spoon tapenade
7. In 2 bowls add the cheese
8. In 2 bowls add the swiss chard puree and a pinch of salt 
9. In 2 bowls add the red pepper puree and a pinch of salt
10. Mix well each bowl and cook the contents of each one separately as an omelet in a pan on medium heat with olive oil.
11. Alternate color and flavor and put them on top of each other in a cake pan of the size of the omelets, deposit a parchment paper on top and press gently with a plate, leave in the fridge for 2 hours with the plate to press and remove from the mold like a cake. Serve with a few leaves of crispy lettuce.