Cheese Omelet with Vegetable Filling

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.

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