Vegetable salad with cheese omelette

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the cauliflower, divide into very small florets and wash. Cook in boiling salted water for 4-5 minutes until al dente. Wash the tomatoes, dab dry and cut in half. Clean, wash and drain lamb's lettuce.

2. 2

   Remove the cauliflower, rinse with cold water and drain. Put the beans into the cooking water without defrosting them and cook for 3-4 minutes. Mix crème fraîche with vinegar, mustard and 3 tablespoons of water. Season to taste with salt and pepper.

3. 3

   Wash herbs, dab dry, remove coarse stalks and chop leaves finely. Fold the herbs into the dressing. Cut cheese into small cubes. Separate eggs. Beat the egg yolks with the mineral water in a large bowl until frothy.

4. 4

   Lightly season the egg white with salt, beat until stiff and fold into the egg yolk with the cheese. Melt butter in a small, coated pan (approx. 20 cm Ø). Add the egg mixture. Cover the omelette and let it set for about 15 minutes on a low heat, shaking the pan occasionally.

5. 5

   Mix cauliflower, beans, tomatoes and lamb's lettuce with the dressing in a bowl. Arrange the salad on a plate. Halve the omelette and cut into thin strips. Arrange on the salad, sprinkle with paprika.

Nutrition Facts

KCAL
520 kcal

CARBS
20 g

FATS
34 g

PROTEINS
34 g