Colorful layer omelette

For 4 people
  • 1 small onion
  • 12 Eggs (Gr. M)
  • 1 EL Whipped cream
  • Salt
  • Pepper
  • 3 EL Oil
  • 30 g Parmesan (piece)
  • 50 g young leaf spinach
  • 1⁄2 Bund Tarragon
  • 1 Bund Parsley
  • Nutmeg
  • 100 g Cherry tomatoes
  • 1 EL Tomato paste
  • 2 EL goat cream cheese
  • 100 g red pesto (glass)
  • Parchment paper
  • aluminum foil
45 minutes
light
1.
For the yellow omelette, peel the onion and dice it finely. Whisk 4 eggs with cream. Season with salt and pepper. Heat 1 tbsp oil in a coated pan (20 cm Ø) with a lid. Steam the onion until translucent.
2.
Stir in the beaten eggs. Cover and let stand for 6–8 minutes over low heat. Slide the omelette onto a plate. Wipe the pan with kitchen paper.
3.
Grate the parmesan for the green omelette. Clean, wash and drain the spinach. Wash herbs, shake dry and finely chop. Whisk 4 eggs, season with salt, pepper and nutmeg. Heat 1 tablespoon of oil in the pan.
4.
Add the spinach and herbs and let them collapse for about 2 minutes. Stir in the whisked eggs and sprinkle with parmesan. Cover and let stand for 6–8 minutes over low heat. Slide onto the yellow omelette.
5.
Wipe the pan again with kitchen paper.
6.
For the red omelette, wash and quarter the tomatoes. Whisk 4 eggs with tomato paste. Season with salt and pepper. Heat 1 tablespoon of oil in the pan. Fry the tomatoes briefly. Stir in the whisked eggs.
7.
Crumble the goat cheese evenly over the top. Cover and stand over low heat for 6–8 minutes, then slide onto the green omelette.
8.
First wrap the omelette cake in parchment paper and then in aluminum foil. Weight with a board and chill for at least 1 hour. WithServe the pesto.
1 person approx.:
  • 370 kcal
  • 19 g protein
  • 29 g fat
  • 5 g carbohydrates

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