Stuffed herb omelette

Name: Stuffed herb omelette
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 small onion; 250 g mixed minced meat; 3 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 2 Tomatoes; 50 g Rocket; 100 ml Milk; 75 g Flour; 2 small rosemary and sage stems; 3 TABLESPOONS Oil; 50 g Skimmed milk yoghurt; 75 g Schmand; 7-10 Tbsp Sugar; 7-10 Tbsp Herbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 small onion
250 g mixed minced meat
3 Eggs
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
2 Tomatoes
50 g Rocket
100 ml Milk
75 g Flour
2 small rosemary and sage stems
3 TABLESPOONS Oil
50 g Skimmed milk yoghurt
75 g Schmand
7-10 Tbsp Sugar
7-10 Tbsp Herbs

Directions

1
Peel and finely chop the onion. Knead minced meat, onion and 1 egg. Season with salt, pepper and paprika. Form small balls out of the minced mass. Wash and clean the tomatoes and cut them into small cubes.
2
Clean the rocket, wash it and pluck a little smaller. Separate 2 eggs. Mix egg yolk, milk, flour and 1 pinch of salt. Beat the egg white until stiff and fold into the egg mixture. Wash the herbs and dab dry. Heat 1 tablespoon of oil in a pan (20 cm Ø).
3
Place a rosemary and sage stalk in the pan. Add half of the egg mixture and let it set at low heat for about 8 minutes. Remove the omelette, fold it over halfway and keep it warm.
4
Heat 1 tablespoon of oil and bake the 2nd omelette in the same way. Heat 1 tablespoon of oil in a frying pan. Fry the meatballs for 5 minutes. Mix yoghurt and sour cream, season with salt, pepper and sugar.
5
Fill omelettes with meatballs, tomatoes and rocket. Pour sauce over them. Garnish with herbs and serve.