John Myers
Broccoli – Potato – Omelette
The perfect broccoli – potato – omelette recipe with a picture and simple step-by-step instructions.
- 200 g Waxy potatoes
- 200 g Broccoli
- 0,5 tablespoon Sugar
- 1 Shallot
- 50 g Herder cheese
- 0,5 bunch Finely chopped parsley
- 3 Eggs
- 1 tablespoon Cream
- 1 tablespoon Flour
- Salt
- Pepper from the grinder
- Freshly grated nutmeg
- 1 tablespoon Butter
- 1 Handful Cherry tomatoes
- 3 Discs Black Forest ham
- 2 Chicken breast
- Boil the potatoes with their skins in salted water for 20 minutes, leave to cool, peel and cut into 0.5 cm thick slices.
- Divide the broccoli into florets and cook in salted water for about 8 minutes until firm to the bite. Drain and rinse with cold water.
- Peel the shallot, cut in half and cut into fine strips. Cut the shepherd’s cheese into cubes. Finely chop the parsley. Whisk the eggs with the cream, mix in the feta and parsley. Season with salt, pepper and nutmeg. Halve tomatoes depending on size.
- Place the ham on a rose and fry it in a hot pan without fat until crispy. Cut the chicken breast into strips, season with salt and pepper and dust with flour. Fry the strips in a pan with a little butter.
- Heat the butter in a non-stick pan. Add the potato slices and fry until golden brown. Add the onions and fry them too. Spread the broccoli and tomatoes on top. Likewise the chicken strips. Pour the egg mixture over it and let it set. Bake in the pan with lid for 15-20 minutes over medium heat. Place the crispy ham roses on the omelette before serving.
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