Stuffed Omelettes for Lukas with Jam, for Me with Vegetables

5 from 8 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 1 people


For the omelette batter

  • 200 Size Flour
  • 200 Size Eggs
  • 200 Size Milk
  • Salt

The filling with vegetables

  • I still had champigon brown
  • 1 piece Red peppers
  • 1 Little ones Red Onion
  • 3 Bacon slices
  • 3 Pcs. Tomato date
  • 4 Tablespoon Cream
  • 1 Teaspoon. Vegetable paste
  • 1 Teaspoon. Fresh or frozen chives
  • 2 Pcs. Mozarella heart


Make dough for both of you

  • In a tall mug I put the 3 whole eggs (happy chickens from next) The flour, it varies a little with the amount, stir it until smooth, let the milk run in slowly so I can see how the dough behaves. It should swell for a good 30 minutes.
  • I use this time to cut the bacon and the vegetables into small pieces. In a pan I let everyone do something; when it shines nicely, I add the cream and the teaspoon. Vegetable paste. Let everything boil down slightly, set it aside.
  • Now I bake the omelets one after the other, the extra ones for my husband. He loves them with strawberry jam. I fill mine with the vegetables that are ready, roll it into a roulade, cut it in half and arrange it nicely. Add a few bunches of lamb's lettuce, a few small date tomatoes, maybe mozzarella hearts if you have one, done. We still had potato soup from yesterday and we had eaten.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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