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Kate Griffin
Farmers omelet with old cheese
Sturdy omelet with cheese, potatoes, mushrooms, soup vegetables and pickles.
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Ingredients
Directions
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Peel the potatoes and cut them into cubes of 1 cm (brunoise). Cut the mushrooms into quarters.
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Heat the oil in a frying pan. Fry the potato cubes in 8 min. Over low heat until tender.
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Add the mushrooms and cook for 5 minutes. Add the soup vegetables and cook for another 3 minutes.
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Beat the eggs and pour them over the vegetables. Fry the omelette with the lid on the pan over low heat for 12 minutes until done.
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Cover the top with the cheese and cook for another 6 minutes with the lid on the pan.
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Serve with the pickles.
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Nutrition
445Calories
Sodium25% DV590mg
Fat37% DV24g
Protein48% DV24g
Carbs10% DV30g
Fiber24% DV6g
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