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Farmers omelet with vegetable filling and bacon
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Ingredients
Directions
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Let the onions drain well and finely chop the parsley.
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Peel the bunches with a peeler and cut them into slices of 0.5 cm thick.
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Cut the peppers into quarters and remove the seed lists.
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Cut the pieces of pepper into cubes of 0.5 x 0.5 cm.
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Melt half of the butter in a pan and gently fry the bacon strips.
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Scoop the carrot slices, paprika cubes, peas, pearl onions and parsley.
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Add the water.
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Place the lid on the pan and fry the vegetables over low heat for 10 minutes.
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Break the eggs 1 to 1 above a large bowl and whisk them with a whisk until an even yellow mass.
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Stir in the grated cheese and add some salt and freshly ground pepper to taste.
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Melt the other butter in a frying pan over medium-high heat.
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Pour in the egg mixture and let it coagulate on soft heat.
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Always slide from the edge of the pan the already solidified egg to the middle and allow the still liquid egg to flow over the pan base.
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Continue until the omelet becomes nicely firm but still shines at the top.
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Put the vegetable mixture on 1 half of the omelette.
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Fold the other side of the omelette carefully over the vegetable filling with a wide spatula.
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Carefully slide the stuffed omelette on a warm dish and add the brown bread to the rollers.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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