Appenzeller omelette
- 1 small red onion
- 100
g pickled cucumbers - 40 g Bündnerfleisch
- 12 Eggs (size M)
- Salt
- pepper
- 120 g grated Appenzeller cheese
-
4 TL Sunflower oil - rocket
- fat
35 minutes
light
- 1.
- Peel the onion. Cut the cucumber, onion and Bündnerfleisch into cubes of the same size and mix into a tartare. Season the eggs with salt and pepper and whisk. Stir in the cheese except for something to garnish.
- 2.
- Heat 1 teaspoon of oil in a non-stick pan (28 cm Ø). Put 1/4 of the egg mixture into the pan and stir with a spatula. Push the evenly curdling creamy mass into the front edge of the pan.
- 3.
- Let it set for a moment and tilt it onto a preheated, greased baking sheet and keep warm. Wipe the pan with kitchen paper and repeat the process 3 times. Arrange omelets and tartare on plates. Garnish with rocket and cheese.
1 person approx.:
- 480 kcal
- 2010 kJ
- 35 g protein
- 36 g fat
- 3 g carbohydrates
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