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🍳 Spanish Jerusalem Artichoke Omelette

373 kcal · 30 min · 4 servings

Ingredients

• 300 g Jerusalem artichoke
• 150 g mushrooms
• 1 onion
• 2 tbsp butter (30 g)
• salt
• pepper
• 100 ml vegetable broth
• 1 handful herbs (e.g. parsley and chives)
• 5 eggs

Instructions

1. 1. Peel the Jerusalem artichokes and slice them thinly.
2. 2. Clean the mushrooms and slice them as well.
3. 3. Peel the onion and dice it finely.
4. 4. Heat one tablespoon of butter in a pan until melted.
5. 5. Fry the Jerusalem artichoke slices together with the onions over medium heat.
6. 6. Season the mixture with salt and pepper.
7. 7. Deglaze the pan with the broth.
8. 8. Cover the pan and simmer the vegetables for about 10 minutes.
9. 9. Remove the lid and let the remaining liquid evaporate.
10. 10. Add the remaining butter to the pan and fry the mushrooms.
11. 11. Wash the herbs and shake them dry.
12. 12. Finely chop the herbs.
13. 13. Whisk the eggs with the chopped herbs.
14. 14. Season the egg mixture with salt and pepper.
15. 15. Pour the egg mixture over the vegetables in the pan.
16. 16. Fry the omelette for about 2 to 3 minutes until golden brown and set.
17. 17. Carefully flip the omelette using a plate.
18. 18. Finish frying the other side for another 2 to 3 minutes.
19. 19. Cut the finished omelette into quarters and serve.

Nutrition per serving

• kcal: 373
• Protein: 24 g · Fett/Fat: 26 g · Carbs: 10 g