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🍳 Spring Omelette

310 kcal · 30 min · 4 servings

Ingredients

• 200 g boiled jacket potato
• 1 zucchini
• salt
• 150 g cherry tomatoes
• 2 spring onions
• 1 clove of garlic
• 2 tbsp olive oil
• pepper (from the mill)
• 2 tbsp freshly chopped herbs (dill and parsley)
• 8 eggs
• 4 tbsp whipping cream
• 2 tbsp grated butter cheese

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top heat.
2. 2. Slice the potatoes.
3. 3. Wash the zucchini, trim the ends, and slice it.
4. 4. Salt the zucchini and let it sit for about 10 minutes to draw out moisture.
5. 5. Then pat the zucchini dry with a kitchen towel.
6. 6. Wash the tomatoes and cut them in half.
7. 7. Wash the spring onions, trim the ends, and slice them into fine rings.
8. 8. Peel the garlic and chop it finely.
9. 9. Heat the oil in a non-stick pan.
10. 10. Sauté the garlic and spring onions in it for 1 to 2 minutes.
11. 11. Add the zucchini and potatoes and fry them together for 1 to 2 minutes.
12. 12. Season the vegetables with salt and pepper.
13. 13. Sprinkle the herbs over it.
14. 14. Add the tomatoes.
15. 15. Whisk the eggs with the cream and cheese in a bowl.
16. 16. Season the egg mixture with salt and pepper.
17. 17. Pour the egg mixture over the vegetables in the pan.
18. 18. Bake the omelette for 3 to 4 minutes until it is golden brown and set.
19. 19. Flip the omelette using a large plate.
20. 20. Finish baking it on the second side for another 3 to 4 minutes until golden brown.
21. 21. Cut the omelette into pieces as desired.
22. 22. Serve it on peasant bread with butter cheese.

Nutrition per serving

• kcal: 310
• Protein: 18 g · Fett/Fat: 21 g · Carbs: 13 g