John Myers
Ingredients for 2 servings:
- 150 g leaf spinach, frozen OR:
- 150 g pepper(s), OR:
- 200 g porcini mushrooms, chanterelles or Chinese muerr mushrooms), dried OR:
- 200 g asparagus (also trimmings) OR:
- 150 g kohlrabi
- 1 small onion(s)
- 300 g potatoes
- 1 tbsp oil, neutral
- 3 large eggs
- 1 shot of mineral water
- some salt
- some pepper
- some paprika powder
- a little chili, as desired
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
always different depending on the vegetables
If you’re using mushrooms in your omelet, you’ll first need to soak them in hot water for about 30 minutes. Peel and dice the kohlrabi before use. If using bell peppers, skin and dice the pods. Peel and dice the potatoes, as well as the onion. Then heat the oil in a pan, preferably with a nonstick surface. Add the diced potatoes, then after about 10 minutes, add the diced onion and brown. Add any prepared vegetables and fry until almost tender. Meanwhile, crack the eggs into a bowl, whisk them with the mineral water, and season with the spices. When the vegetables are tender, spread the egg mixture evenly over the vegetable mixture and let it set with the lid on. This takes about 15 minutes. Mixing the mushrooms with your other chosen vegetables is also delicious!
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