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🍽️ Vegetable Polenta Omelette

356 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• 150 g polenta (cornmeal)
• 50 g cornstarch
• 1 tsp salt
• 200 ml milk
• salt
• pepper
• oil (for the pan)
• 2 chili peppers
• bell peppers (1/2 red and yellow each)
• 100 g cherry tomatoes
• 2 garlic cloves
• 0.5 bunch parsley
• olives (1 tbsp black and green pitted each)
• 100 g shrimp

Instructions

1. 1. Thoroughly wash the bell peppers and chili peppers.
2. 2. Cut the vegetables in half lengthwise and remove the seeds.
3. 3. Cut the bell peppers and chili peppers into thin strips.
4. 4. Wash the tomatoes and slice them.
5. 5. Peel the garlic and chop it finely.
6. 6. Wash the parsley and chop it finely.
7. 7. Wash the shrimp and pat them dry with a kitchen towel.
8. 8. Halve the olives.
9. 9. Separate the eggs by dividing the yolks from the whites.
10. 10. Beat the egg whites until they form stiff peaks.
11. 11. Whisk the polenta, cornstarch, salt, sugar, egg yolks, and milk in a separate bowl until smooth.
12. 12. Stir the prepared vegetables, parsley, shrimp, olives, and garlic into the polenta mixture.
13. 13. Gently fold the stiffly beaten egg whites into the mixture.
14. 14. Season the mixture with salt and pepper.
15. 15. Heat oil in a frying pan.
16. 16. Spoon one ladleful of the vegetable mixture into the hot pan.
17. 17. Fry the omelettes golden brown on both sides.

Nutrition per serving

• kcal: 356
• Protein: 17 g · Fett/Fat: 14 g · Carbs: 40 g