Omelette in a wok pan

Ingredients for 4 servings:

• 250 g cooked potatoes, sliced ​​(boiled or boiled potatoes, or cooked pasta if desired)
• 200 g mushrooms, cooked, sliced ​​(mushroom variety doesn’t matter)
• 200 g vegetables (carrots, peas, beans or kohlrabi), cut into slices or sticks
• 4 large shallots, diced
• 250 g leftover roast or cooked meat, possibly also sausage
• 6 m.-sized eggs
• 50 ml whipped cream, milk or mineral water
• possibly cheese, grated
• 2 tbsp, heaped parsley, dill or other fresh herbs
• salt and pepper

Instructions

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

Recycling leftovers

In a medium-sized wok, fry the potatoes or noodles in a little frying fat over medium heat. Once browned, add the shallots and fry lightly. Now add the mushrooms, vegetables, and meat and heat through. Whisk the eggs with cream, grated cheese and herbs (optional), and a little salt and pepper. Add to the wok, toss gently, and let set over low heat in the covered wok. After about 5 minutes, turn the omelet over using a large plate and fry for another 5 minutes. Turn out onto a platter and garnish with anything you like, e.g., fresh tomatoes or gherkins. Ideal for using up leftovers from a weekend dinner or after a big feast. Also ideal for student cooking.