Appenzeller omelette

For 4 people
  • 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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