Omelette with vegetable filling

Name: Omelette with vegetable filling
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 packs (à 300 g) frozen vegetable mix "Selection harvest with wheat germ oil; 100 ml Vegetable broth (instant); 100 g ripened cream; 50 g medieval Gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 Eggs (size M); 100 ml Milk; 1 TABLESPOON Butter or margarine; 1 TEASPOON black peppercorns; 7-10 Tbsp Parsley and tomato slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 packs (à 300 g) frozen vegetable mix "Selection harvest with wheat germ oil
100 ml Vegetable broth (instant)
100 g ripened cream
50 g medieval Gouda cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 Eggs (size M)
100 ml Milk
1 TABLESPOON Butter or margarine
1 TEASPOON black peppercorns
7-10 Tbsp Parsley and tomato slices

Directions

1
Place the vegetable mixture in a pan without defrosting and fry for approx. 3 minutes, turning. Add vegetable stock and sour cream and bring to the boil. Grate cheese and stir into the vegetable mixture.
2
Season with salt and pepper. Beat the eggs and milk and season with salt and pepper. Heat the fat in a frying pan. Bake 4 omelettes from the egg milk one after the other at low heat. Keep warm.
3
Arrange omelettes on plates, fill with vegetables. Coarsely crush peppercorns and sprinkle over the omelettes. Garnish with parsley and tomato slices.