Omelette filled with cucumber and tomato vegetables

Ingredients for 2 servings:

• 4 m.-sized eggs
• 300 ml milk or cream
• 1 tbsp yogurt (10% fat) or sour cream
• 1 tsp, heaped curry powder
• 1 m.-large cucumber(s)
• 250 g cherry tomatoes
• 1 m.-sized onion(s)
• 3 sprigs of parsley
• 1 tsp dill
• some salt and pepper
• 1 tbsp butter
• 2 tbsp oil
• 2 tbsp cheese
• 100 g turkey breast or cooked ham

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Food combining, quick to prepare and filling

Peel the cucumber and onion, wash the tomatoes. Halve the cucumber and remove the seeds with a spoon (you can easily puree it, add water, and serve it with herbs as a drink, so don’t throw it away). Then cut the cucumber halves into fine half-moons. Finely dice the onion, halve the cherry tomatoes, and chop the parsley. Heat the butter in a saucepan and sauté the onion until translucent. Add the cucumber pieces and bring to a boil briefly, then add the tomatoes and dill, cover, and simmer over low heat. Season the four eggs with the milk, curry powder, pepper, and salt, then beat well. Wash the turkey breast and cut into cubes. Heat a non-stick pan with oil, pour in half of the egg mixture, then scatter half of the turkey cubes over it, then season with salt and pepper. Cook the omelet until set. Season the cucumber and tomato mixture with salt, pepper, parsley, and yogurt. Place the omelet on a plate. If desired, sprinkle with 1 tablespoon of cheese, add half of the vegetables, and fold it over. Keep warm in the oven at 40°C or serve immediately. Now prepare the second omelet (takes about 6 minutes).