Omelette with pumpkin and tomato vegetables

Ingredients for 4 servings:

• 6 eggs
• 4 tbsp butter, for frying
• 5 tbsp milk or mineral water
• 1 m.-sized onion(s)
• 150 g ham, raw
• 1 small pumpkin(s), Hokkaido
• 2 tomatoes
• Salt, freshly ground
• Pepper, freshly ground
• Herbs of your choice (e.g. parsley, cress, chives)
• 2 tbsp brown sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

A fluffy omelet filled with a ham and onion mixture. Light and delicious.

For the vegetables, clean and dice the pumpkin, wash the tomatoes and cut into pieces. Cook the pumpkin cubes in salted water until al dente (do not let them get too soft). Melt 1-2 tablespoons of butter in a pan, add the sugar, let it melt slightly and then fry the pumpkin cubes in it. Add the tomato pieces and season with salt and pepper. For the omelet, dice the onion and ham finely, sauté with 1 tablespoon of butter and set aside. Now whisk the eggs with the milk and season with pepper (IF you add salt, do so sparingly because of the ham). Heat another 1 tablespoon of butter in the pan and pour in half of the egg and milk mixture, spread evenly over the bottom of the pan and let it set over low heat until the surface is just slightly “slippery”. Put half of the onions and ham cubes on one side, fold over and let it set for a short while longer. Do the same with the remaining mixture. Slide the finished omelettes onto a plate, cut in half, sprinkle with herbs of your choice/availability and serve each with a portion of the pumpkin and tomato mixture.