Omelette with vegetable filling
easy
45 mins
45 mins
Ingredients
- 375 g Broccoli
- 1 (approx. 400 g) yellow and orange pepper
- 200 g cherry tomatoes
- 1/2 (approx. 200 g) Vegetable Onion
- 5 Eggs (size M)
- 1 TEASPOON Lemon juice
- 15 g Cornstarch
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 20 g Butter or margarine
- 2 tablespoons (10 g each) Oil
- 1/2 l Vegetable broth (instant)
- 15 g sauce thickener
- 100 g Light cream
- 7-10 Tbsp Parsley
Directions
- 1
Clean, wash and drain the broccoli and peppers. Divide broccoli into florets, cut peppers into strips. Wash and halve the tomatoes. Clean the vegetable onion and cut into fine slices.
- 2
Separate the eggs and beat the egg white until stiff. Beat the egg yolks first, then the lemon juice. Sieve the cornstarch over it, season with salt, pepper and nutmeg and fold in. Heat 10 g fat in each of two pans (approx. 24 cm Ø), add the egg foam and smooth it down.
- 3
Covered and let stand at low heat for about 20 minutes. In the meantime, heat the oil in a wide saucepan and fry the onion lightly. Add the bell peppers, sauté briefly and deglaze with stock.
- 4
Add broccoli, bring to the boil, cover and cook for about 5 minutes. Sprinkle the sauce thickener into the vegetable stock, stir carefully and bring to the boil again briefly. Then stir in crème légère, add tomatoes and season the vegetables with salt and pepper.
- 5
Lift the finished omelettes out of the pan, cut them in half and fill them generously with the vegetables on a plate. Serve garnished with parsley.
Nutrition Facts
330 kcal
16 g
22 g
15 g
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