Vegetable Omelette

Name: Vegetable Omelette
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 Carrot (approx. 75 g); 200 g leaf spinach; 1 washer (approx. 75 g) cooked ham; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Eggs (size M); 3 TABLESPOONS Milk; 7-10 Tbsp grated nutmeg; 1 (approx. 30 g) small onion; 1 Garlic clove; 100 g chunky tomatoes; 7-10 Tbsp flat leaf parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 Carrot (approx. 75 g)
200 g leaf spinach
1 washer (approx. 75 g) cooked ham
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Eggs (size M)
3 TABLESPOONS Milk
7-10 Tbsp grated nutmeg
1 (approx. 30 g) small onion
1 Garlic clove
100 g chunky tomatoes
7-10 Tbsp flat leaf parsley

Directions

1
Peel and wash the carrot and cut into small cubes. Clean, wash and drain the spinach. Cut ham into pieces. Heat 1 tablespoon of oil in a pan. Steam the carrots for about 3 minutes.
2
Add ham and fry. Add spinach and let it collapse. Season with salt and pepper. In the meantime mix eggs and milk and season with salt, pepper and nutmeg. Pour over the vegetables and let them simmer at low heat for about 10 minutes under closed lid. Meanwhile peel and finely dice the onion and garlic. Heat the remaining oil in a pot and fry the onion and garlic cubes in it. Add the tomatoes and bring to the boil. Season to taste with salt and pepper.
3
Pour over the vegetables and let them simmer at low heat for about 10 minutes under closed lid. Meanwhile peel and finely dice the onion and garlic. Heat the remaining oil in a pot and fry the onion and garlic cubes in it. Add the tomatoes and bring to the boil. Season to taste with salt and pepper. Arrange omelette and sauce on a plate and serve garnished with parsley as desired