Goat cheese omelette with vegetables

Name: goat cheese omelette with vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g potatoes firm, clean scrubbed; 1 tray chestnut mushrooms 250 g; 6 el olive oil; 2 Red onions in rings; 1 toe garlic pressed; 1 Red pepper seed lists removed; 1 bag fresh spinach 300 g; 6 Eggs; 100 ml cream culinary pack of 200 ml; 150 g goat cheese natural 55; package flat leaf parsley (a 20 g), finely chopped

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).

Ingredients

Directions

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.
Drain the potatoes. Add the spinach in parts to the mushroom mixture and fry until the leaves have shrunk. Season with salt and pepper.
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.
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.
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.