Vegetable Omelette

Ingredients for 2 servings:

• 1 bell pepper(s)
• 1 onion(s)
• 2 potatoes
• 2 carrots
• 1 zucchini
• 1 package bacon, diced or
• 1 Mettwurst, coarse
• 2 tomatoes
• 4 eggs
• n. B. Herbs (garden herbs, e.g. chives, parsley, pimpernel)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick and tasty

Roughly chop the potatoes, carrots, zucchini, bell peppers, onions, and tomatoes. Fry the longest-cooking ingredients first (potatoes and bacon), then gradually add everything else. The thinner you slice them, the shorter the cooking time will be. If you’re quick with a knife, you can cut thin potato slices, continue chopping quickly, and gradually add the other ingredients. If not, you’ll just have to chop everything up first. Lastly, add the tomatoes. Season everything generously with salt and pepper; the vegetables and potatoes will absorb a lot of the seasoning. Whisk 4 eggs, adding salt and pepper. Finely chop the garden herbs and whisk them into the eggs. Pour everything over the vegetables. I like to put a lid on the pan so the egg sets on top. If you don’t have one or don’t like it, you’ll just have to wait a little longer on low heat and then flip the omelet (it’s easier if you divide the whole thing into four quarters first and then flip each one individually). Of course, you can vary the recipe a lot; you can add any vegetables you like. I made the omelet using only what I had on hand.