Vegetable omelette on unleavened bread and chestnut honey

Omelette: beat the eggs and add the milk until the mixture is uniform; add salt, pepper, Parmesan cheese and the cubed vegetables, sautéed before-hand in a non-stick pan with some oil: leave it half-cooked. Add the tepid vegetables to the egg mixture; pour into single-dose aluminium moulds, greased with oil. Bake the moulds at 160°C, for 15-20 minutes.

Unleavened bread: make a mound of flour, add the water and honey, mix it until everything is blended in.  If the mixture is too sticky, because of the honey, add a tbs. of flour. When you have mixed everything, cut out 4 discs, 10 cm wide, and place them in  single-dose moulds, ensuring that some of the pastry overflows, and bake at 180°C for 15-20 minutes. Once the omelette is cooked, take it out of the oven and place it in the basket on a bed of rocket salad and place it on the plates next to the courgettes, aubergines and peppers (which you have grilled first). Top it off with a dash of olive oil.