First clean the vegetables, cut them into fairly thin slices, season with salt and oil and cook for 10-15 minutes at 180 ° C, a ventilated oven already warm.
Beat the eggs with salt, pepper and Parmesan, then cook them one at a time in a pan of about 18-20 cm with a little olive oil.
There should be more or less 5 omelettes.
Compose the millefeuille in a hinged baking pan lined with parchment paper, alternating omelette, vegetables, sliced provolone.
Finish with an omelette and decorate with the remaining Parmesan, then cook at 200 ° C in a preheated ventilated oven for 5-10 minutes, just long enough to melt the cheese a little and bring the flavors together.
The omelette puff pastry is ready, serve it immediately if you want the cheese to spin.
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