Colourful herb omelette

Name: Colourful herb omelette
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 25 g Head and oak leaf salad; 1 (approx. 50 g) Tomato; 50 g low-calorie sausage; 1/2 bunch Parsley; 1/2 bunch Chives; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2 half-fat butter or margarine; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 1/2 TEASPOON frozen dill; 7-10 Tbsp flat leaf parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

25 g Head and oak leaf salad
1 (approx. 50 g) Tomato
50 g low-calorie sausage
1/2 bunch Parsley
1/2 bunch Chives
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2 half-fat butter or margarine
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
1/2 TEASPOON frozen dill
7-10 Tbsp flat leaf parsley

Directions

1
Clean and wash the lettuce and tomato. Drain lettuce well and cut into bite-sized pieces. Cut the tomato into slices. Peel skin from the sausage. Cut sausage into fine slices and halve.
2
Wash parsley and chives and dab dry. Chop parsley finely, chives into small rolls. Cream eggs, 2 tablespoons of water, salt and nutmeg with the whisk of the hand mixer.
3
Add the herbs, except for some for garnishing, and mix in. Heat 1 teaspoon of fat in a pan (25 cm Ø). Pour in the egg mixture and let it simmer for about 5 minutes under a closed lid at low heat.
4
Remove the omelette from the pan and keep warm. Heat the remaining fat and steam the sausage and tomato slices for about 3 minutes at medium heat. Season with salt and pepper. Spread the tomato and sausage mixture on one half of the omelette and fold the other half over.
5
Mix lemon juice and dill and mix with the salad. Arrange omelette and salad on a plate. Sprinkle the omelette with the rest of the chopped parsley and chive rolls and serve garnished with parsley as desired.