Herb omelette with sweet-sour paprika-mushroom-vegetables

Name: Herb omelette with sweet-sour paprika-mushroom-vegetables
Yield: 1
Ingredients: 1/2 potty Coriander green; 2 Eggs (size M); 1 TEASPOON Lemon juice; 10 g Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 25 g Butter or margarine; 1/2 (approx. 100 g) red pepper; 1 (approx. 40 g) Spring onion; 50 g Bean sprouts; 100 g small, white mushrooms; 2-3 TABLESPOONS Asia sweet-sour sauce; 1 TABLESPOON Tomato Ketchup; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Cayenne pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

1/2 potty Coriander green
2 Eggs (size M)
1 TEASPOON Lemon juice
10 g Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
25 g Butter or margarine
1/2 (approx. 100 g) red pepper
1 (approx. 40 g) Spring onion
50 g Bean sprouts
100 g small, white mushrooms
2-3 TABLESPOONS Asia sweet-sour sauce
1 TABLESPOON Tomato Ketchup
2 TABLESPOONS Soy sauce
7-10 Tbsp Cayenne pepper

Directions

1
Wash the coriander, dab dry and pluck the leaves from the stalks, except for something to garnish. Separate the eggs and beat the egg whites until stiff. First beat the egg yolks one after the other, then the lemon juice. Sift the cornflour over it and fold in together with salt, pepper, nutmeg and half of the coriander leaves. Melt 10 g fat at medium heat in a pan (approx. 20 cm Ø) and sprinkle the remaining leaves into the pans.
2
Pour the egg foam mixture into the pan, smooth it down, cover and bake at low heat for 15-20 minutes. In the meantime, clean, wash and drain the bell peppers and spring onion. Cut the spring onion into rings, the paprika halves into fine strips or plane them. Wash the sprouts and let them drain. Clean and halve the mushrooms. Heat the remaining fat in a pan and fry the mushrooms until golden brown. Add bell pepper, spring onion and sprouts, braise for 1-2 minutes and deglaze with approx. 4 tablespoons of water. Stir in Asian sweet and sour sauce and ketchup, bring to the boil and season with soy sauce, cayenne pepper and possibly a little salt. Slide the finished omelette onto a plate.
3
Heat the remaining fat in a pan and fry the mushrooms until golden brown. Add bell pepper, spring onion and sprouts, braise for 1-2 minutes and deglaze with approx. 4 tablespoons of water. Stir in Asian sweet and sour sauce and ketchup, bring to the boil and season with soy sauce, cayenne pepper and possibly a little salt. Slide the finished omelette onto a plate. Put the vegetables on one half and fold the other half over. Serve garnished with the rest of the coriander
4
Preparation time 25-30 minutes