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Vegetable Omelette À La Heiko

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 48 kcal

Ingredients
 

  • 4 Mushrooms
  • 0,333333 Zucchini
  • 0,25 Red peppers
  • 0,5 Onion
  • 3 Cherry tomatoes
  • 4 Eggs
  • 4 tbsp Milk
  • Chives
  • Salt, pepper from the mill
  • Clarified butter

Instructions
 

  • Clean, wash and pat dry the vegetables. Cut the chives into rings and the rest into small cubes. Briefly sauté the onion in clarified butter, then add the peppers and zucchini, and then the mushrooms and tomatoes. Season with salt and pepper from the mill.
  • Mix the eggs and milk together and season with salt and pepper. Pour the eggs over the vegetables and let them set slowly. Fold the omelette in the pan, arrange on a plate with the chives and cherry tomatoes and serve. Good Appetite.

Nutrition

Serving: 100gCalories: 48kcalCarbohydrates: 4.8gProtein: 3.4gFat: 1.6g
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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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