Rinse and clean the carrots and celery. Clean and rinse the leek. Cut carrots and leek into slices, celery into cubes. 2.
Steam carrots and celery in 20 g butter or light butter for 10 minutes until soft. Add leek, steam for another 5 to 10 minutes until soft.
Coarsely grate cheese on a household grater, mix with eggs, season with salt, pepper and nutmeg.
4. Melt 10 g butter or light butter in a frying pan. Pour in a quarter of the egg mixture and cook at low temperature for 4 minutes. Slide the omelet onto a plate. pour a quarter of the vegetable mixture on top, fold the omelet over once and keep warm.
6. bake the other 3 omelets in the same way. When serving, baste with crème fraîche and sprinkle with chopped parsley.
As a menu suggestion:
Entrée: Marinated melon balls with almond slivers.
Main course: Cheese omelet with vegetable filling
Dessert: Walnut ice cream with rum raisins and chocolate sauce
40 min
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.