Vegetable omelet à la Gini

Ingredients for 2 servings:

• 3 eggs
• 5 tbsp flour
• 100 ml mineral water
• 150 ml milk
• 1 m.-sized tomato(s)
• ½ bell pepper(s), green
• 4 m.-large mushrooms, fresh
• 2 sprigs parsley, flat
• 1 sprig of lovage (Maggi herb)
• 4 slices of Black Forest ham
• some oil for frying
• some salt and pepper
• 100 g cheese, grated

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

super easy, quick and super filling

Whisk together the milk and eggs. Gradually stir in the flour. Add the mineral water and whisk until no lumps remain. Set the bowl with the batter aside and let it rest. In the meantime, thinly slice the mushrooms, cut the bell pepper into small, thin strips, and dice the tomato. Finely chop the Maggi herb and parsley. Fry the ham without any additional fat until crispy. Add the bell pepper, tomato, half of the cheese, and the herbs to the batter and stir in lightly. Heat a little oil (about 4 tablespoons) in a pan and fry half of the mushrooms for 15 seconds, spreading them out in the pan. Reduce the heat to medium. Pour half of the batter over the mushrooms. Once the omelet has set slightly, turn it over and cook until browned to your liking. Turn the omelet over again, place two slices of ham on top, and sprinkle 25g of cheese over it. Cover for 1 minute and let the cheese melt. Cook the second omelet in the same way. Tip: Tastes delicious with a dollop of tzatziki or a little ketchup. My husband likes it with Polish pickles; simply place the cucumber slices under the ham.