Onion omelet with vegetables

Ingredients for 1 servings:

• 1 handful of seasonal vegetables, e.g., kohlrabi, red pepper, carrot
• olive oil
• some salt and pepper from the mill
• 2 eggs
• 1 m.-sized onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For the filling, clean and peel the vegetables and cut into thin sticks. Sauté the sticks in a pot with a little olive oil with the lid closed until crisp. Season with salt and pepper. For the omelet, whisk the eggs and season with salt and pepper. Peel the onion, cut into wafer-thin slices and add to the eggs. Brush a non-stick frying pan with olive oil and heat up. Add the egg mixture and cook over medium heat for 20 seconds until the edges are sizzling. Do not stir. Once the omelet has set on the bottom, lift the omelet so that the still runny egg can run to the bottom of the pan and finish cooking. Slide the onion omelet onto a plate, top with the vegetables and fold it shut.