CRESPEOU RECIPE (Local pâté)

For four people

12 eggs
1 onion
1 red pepper
1 green pepper
1 squash
1 eggplant
Olive oil and several leaves of fresh basil
8 soft tomatoes

Dice the vegetables and cook them slowly and separately, adding a little salt and pepper to taste.
Beat three eggs and add the vegetables.
Make an omelette (moist) and serve on a plate
Keep preparing the omelettes with other vegetables
Dice the tomatoes to make a tomatoes puree. Put the tomato puree and the omelettes in the refrigerator.
Just before serving the omelettes chop the basil and mix with the tomatoes and serve around the « crespeou ».
Serve chilled with a white or rosé wine from the "Terre d'Argence"...