Vegetable omelet

Ingredients for 1 servings:

• 3 small potatoes
• 1 m.-sized carrot(s)
• 1 stalk(s) Celery, thin
• 1 bell pepper(s), red, yellow or green
• 1 garlic clove(s)
• 1 m.-large spring onion(s)
• 3 mushrooms, brown or white
• 3 m.-sized eggs
• 1 tbsp spread (Brunch Paprika-Pepper) or other
• 1 shot of Cremefine for cooking (15% fat) or crème fraîche, cream, sour cream…
• Oil for frying (alternatively Rama Culinesse with butter flavor)
• Salt or garlic salt
• Pepper, black, freshly ground
• Spices)
• Fresh herbs (e.g. chives, parsley, chervil, dill…)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Main course for 1 person

Wash, dry, and arrange all the vegetables. Set a large (28cm) skillet on the stove at “2” and add oil or Rama Culinesse to your liking. Now, one after the other, very finely dice/slice the carrot, potatoes, celery, bell pepper, garlic clove, spring onion, and mushrooms, adding them all to the skillet at the same time and frying. Once everything is in the skillet, reduce the heat to “1” and let it simmer with the lid closed for 8-10 minutes (test the carrots: if the carrots are pleasantly tender, everything is cooked). Season to taste with salt, pepper, and other spices of your choice (e.g., chili, paprika, curry, ginger powder, Asian spice). Stir in the tablespoon(s) of Brunch. Crack the 3 eggs in a bowl and beat with a fork. Add Rama Cremefine or one of the other listed ingredients, and mix in the spices and herbs. Stir everything thoroughly with a fork and spread evenly over the pan-fried vegetables. Uncover and continue cooking on speed 1 for about 5 minutes. Once the mixture moves freely in the pan when shaken, place a large plate on top of the pan and turn the pan over so that the omelet lands on the plate. Gently slide the omelet from the plate back into the pan (you may need to add a LITTLE more fat to the pan first). Now let it set again at the same heat for about 2 minutes. Turn off the heat and let it continue to cook in the pan for a while if needed. It’s really filling and a complete main meal. If you like and still have room in your stomach, you can add a small salad, some sliced ​​radishes or tomatoes, sandwich cucumbers, or celery salad. And please: Season with the spices you REALLY like—and NOT the ones recommended by famous Michelin-starred chefs! I tried a lot of things, but without the seasoning to MY taste, the “other” recipes only taste half as good…each of us is an individual – also when it comes to our sense of taste.