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🍽️ Vegetable Potato Omelette

433 kcal · 30 min · 4 servings

Ingredients

• 80 g smoked bacon
• 150 g broccoli florets
• salt
• 1 red bell pepper
• 100 g green asparagus
• 1 carrot
• 700 g waxy potatoes
• 2 sprigs tarragon
• 7 eggs
• 100 ml milk
• pepper (from the mill)
• nutmeg
• 4 tarragon sprigs (for garnish)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cut the bacon into small cubes.
3. 3. Wash the broccoli and boil it in salted water for 3 to 4 minutes.
4. 4. Remove the broccoli from the water, cool it under cold water, and let it drain well.
5. 5. Wash the pepper, halve it, remove the core, and cut it into small cubes.
6. 6. Peel the asparagus, remove the woody ends, and cut it into 2-centimeter-long pieces.
7. 7. Boil the asparagus pieces in salted water for 5 minutes.
8. 8. Peel the carrot and cut it into small pieces.
9. 9. Peel the potatoes, wash them, and slice them thinly.
10. 10. Wash the tarragon, pat it dry, pick off the leaves, and chop them finely.
11. 11. Whisk the eggs with the milk in a bowl.
12. 12. Heat a high, non-stick pan and fry the bacon in it.
13. 13. Add the potato slices and the prepared vegetables to the pan.
14. 14. Fry everything, turning occasionally.
15. 15. Pour the egg-milk mixture over the vegetables so that everything is covered.
16. 16. Sprinkle the chopped tarragon leaves over it.
17. 17. Let the omelette set briefly until the eggs start to firm up.
18. 18. Place the pan in the preheated oven and finish baking the omelette for 15 to 20 minutes.
19. 19. Remove the finished omelette from the oven.
20. 20. Cut it into pieces and serve it garnished with fresh tarragon.

Nutrition per serving

• kcal: 433
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 35 g