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🍽️ Vegetable Omelette Snack

356 kcal · 30 min · 4 servings

Ingredients

• 4 bell peppers (red and green)
• 200 g white turnip
• salt
• 8 eggs
• 4 tbsp heavy cream
• 2 tbsp butter
• salt
• pepper (from the mill)
• 75 g grated cheese (e.g. Emmental)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the bell peppers thoroughly.
3. 3. Remove the seeds and the stem end of the peppers.
4. 4. Cut the peppers into small cubes.
5. 5. Peel the turnips (small root vegetables).
6. 6. Cut the turnips into small cubes as well.
7. 7. Bring water to a boil and add some salt.
8. 8. Add the turnip cubes to the boiling water.
9. 9. Cook them for 2 to 3 minutes (this is called blanching).
10. 10. Remove the turnips from the water immediately and rinse them with cold water.
11. 11. Let the turnips drain well in a colander.
12. 12. Whisk the eggs in a bowl.
13. 13. Add the cream to the eggs.
14. 14. Stir the mixture vigorously with a fork or a whisk.
15. 15. Season the egg mixture with salt.
16. 16. Season the egg mixture with pepper.
17. 17. Take a large pan that is safe for use in the oven.
18. 18. Heat the pan on the stovetop.
19. 19. Add the butter to the hot pan.
20. 20. Add the pepper cubes to the pan.
21. 21. Add the drained turnip cubes to the pan.
22. 22. Sauté the vegetables briefly until they become soft.
23. 23. Pour the egg mixture evenly over the vegetables.
24. 24. Spread the cheese evenly over the surface of the omelette.
25. 25. Place the pan in the preheated oven.
26. 26. Bake the omelette for about 20 minutes.
27. 27. Remove the omelette from the oven when it is golden brown.
28. 28. Cut the omelette into pieces while it is still warm.
29. 29. Serve the pieces immediately.
30. 30. Alternatively, you can let the omelette cool down.
31. 31. Cut the cooled omelette into pieces.
32. 32. Serve the cold pieces.

Nutrition per serving

• kcal: 356
• Protein: 21 g · Fett/Fat: 25 g · Carbs: 11 g