Cheese omelette with broccoli salad

Name: cheese omelette with broccoli salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 750 g sticking potatoes in small blocks; 8 tablespoons olive oil; 300 g Broccoli in small florets; 6 Eggs beaten; 100 ml milk; 100 g mature cheese grated; 2 tablespoons lemon juice; crop iceberg lettuce in thin strips

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: solid potatoes (in small blocks), olive oil, broccoli (in small florets), eggs (beaten), milk, cheese (grated), lemon juice and iceberg lettuce (in thin strips).

Ingredients

Directions

Preheat oven to 225 ° C.
Dry the potato and shovel in a bowl with 3 tbsp oil, salt and pepper.
Cover baking sheet with baking paper.
Spread potato cubes on baking sheet and bake until golden brown in approx.
20-25 minutes, shoveling occasionally.
Broccoli in 5 minutes to cook al dente and rinse under cold running water and let it drain.
Untie eggs with milk, salt and pepper.
Fry 2 tbsp oil in frying pan with non-stick coating and pour egg mixture into it.
Stir in the egg with the spatula, and let the liquid egg flow over the bottom.
Heat the omelet until the top is almost solidified and the bottom is golden brown.
Sprinkle grated cheese and let it melt.
Mix lemon juice with the rest of oil, salt and pepper until dressing.
Broccoli and iceberg lettuce mix and dressing through it.
Cut omelette into quarters and let slide on plates.
Serving potato cubes and salad..