Omelette from the oven

Ingredients for 3 servings:

• 100 g mushrooms
• 100 g bell pepper(s), red
• 300 g potatoes, cooked
• 100 g shallot(s), finely diced
• 1 garlic clove(s), finely diced
• n. B. Salt and pepper, finely ground
• e.g. paprika powder
• 6 eggs
• 120 g cheese, grated, to taste
• 1 tsp, crushed paprika powder, sweet
• ½ tsp white pepper, finely ground
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean the mushrooms and slice them thinly. Peel the skin off the bell peppers with a vegetable peeler. Wash the seeded pods and dice them finely. Fry the mushrooms, bell peppers, potatoes, shallots, and garlic clove in a greased ovenproof pan until everything starts to brown. Then add the spices and stir in. Place the egg ingredients in a mixing bowl and mix until smooth. Pour this mixture into the pan with the other ingredients and stir to combine. Place the covered pan on the middle rack of the oven preheated to 200°C (top/bottom heat). A sheet of aluminum foil will suffice; if you don’t want to use aluminum foil, you can use baking paper or parchment paper to cover the pan. The cooking time is about 15-20 minutes, until the egg mixture has set. Then remove the foil and brown the omelet with the grill function on. The omelet is now ready to serve.