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Goat cheese omelette with vegetables
A tasty recipe. The vegetarian main course contains the following ingredients: potatoes (solid, scrubbed), chestnut mushrooms (250 g), olive oil, red onions (in rings), garlic (pressed), red pepper (seed strips removed), fresh spinach (300 g), eggs , cream culinary (packet 200 ml), goat cheese (natural 55), flat parsley ((a 20 g) and finely chopped).
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Ingredients
Directions
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Cut the potatoes into quarters and boil them in water with salt for 10 minutes. Meanwhile, clean the mushrooms with paper towels. Heat 1 tbsp oil and fry the onion for 4 min. Add the garlic and fruit for 1 min. Cut the red pepper into strips and add together with the mushrooms. Bake for another 4 minutes.
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Drain the potatoes. Add the spinach in parts to the mushroom mixture and fry until the leaves have shrunk. Season with salt and pepper.
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Heat 3 tbsp oil in a large frying pan or frying pan and fry the potatoes over medium heat in 10 min. Golden brown and crispy. Season with pepper.
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Meanwhile, split the eggs. Beat the egg whites stiffly. In a bowl, beat the egg yolks with the cream. Crumble the goat cheese above it. Add pepper and salt to taste. Spatulate the protein. Heat the rest of the oil in a non-stick frying pan and bake 4 airy omelets one by one.
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Put an omelet on each plate, spread the vegetables over it and fold the omelet close. Serve with the baked potatoes and sprinkle with the parsley.
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Nutrition
635Calories
Sodium25% DV595mg
Fat63% DV41g
Protein48% DV24g
Carbs14% DV41g
Fiber24% DV6g
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