Appenzeller omelette

7 0

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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