Stuffed herb omelette

Name: Stuffed herb omelette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Eggs (size M); 100 g Flour; 125 ml Milk; 7-10 Tbsp Salt; 3-4 Stem(s) flat leaf parsley; 150 g Rocket; 150 g Picking salad; 4 Tomatoes; 200 g Cottage cheese; 5 TSP Oil; 1 TABLESPOON white balsamic vinegar; 7-10 Tbsp Pepper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Eggs (size M)
100 g Flour
125 ml Milk
7-10 Tbsp Salt
3-4 Stem(s) flat leaf parsley
150 g Rocket
150 g Picking salad
4 Tomatoes
200 g Cottage cheese
5 TSP Oil
1 TABLESPOON white balsamic vinegar
7-10 Tbsp Pepper

Directions

1
Mix eggs, flour, milk and 1 pinch of salt. Leave to swell for 10 minutes. Wash the parsley, pluck the leaves from the stalks. Roughly chop some leaves. Clean and wash the rocket and lettuce.
2
Pluck the lettuce into bite-sized pieces. Wash tomatoes, dab dry, clean and cut into slices. Mix cottage cheese, 1 teaspoon of oil and vinegar. Season with salt and pepper. Heat 4 teaspoons of oil in portions in a pan (20 cm Ø). Put 1/4 of the parsley leaves in the pan. Pour 1/4 of the dough over it and bake on both sides. Bake another 3 pancakes in the same way. Put the pancakes on 4 plates. Put rocket, lettuce and tomatoes on one half of each pancake and fold over.
3
Put 1/4 of the parsley leaves in the pan. Pour 1/4 of the dough over it and bake on both sides. Bake another 3 pancakes in the same way. Put the pancakes on 4 plates. Put rocket, lettuce and tomatoes on one half of each pancake and fold over. Spread some sauce over them. Add the rest of the sauce, sprinkle with chopped parsley