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Omelette pie with broccoli puree and paprika
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Ingredients
Directions
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Cut the florets of the broccoli sprout. Peel the stalk with a peeler and cut the stump into cubes. Put the cubes in a pan with 4 cm of water and place the florets on top. Cook this in 4-6 minutes until al dente. Rinse the broccoli in a colander under cold water and let it drain well. Keep 4-6 small florets separate for garnishing.
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Mix the rest of the broccoli with a third of the grated cheese in the food processor into a firm and clear green puree. Add a third of the whipping cream while turning, the puree must remain firm. Add salt and freshly ground pepper to taste.
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Cut the peppers into thin strips and finely chop the garlic. Heat the olive oil in a skillet, spoon in the garlic, pepper and paprika powder and smother the paprika covered in 4-6 minutes until tender. Scoop occasionally. Let the moisture evaporate without a lid.
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Beat in a bowl the eggs with the rest of the whipped cream, cheese and salt. Melt a quarter of the butter in a frying pan (Ø 18-20 cm) and let a quarter of the batter flow over the pan bottom. Let the omelette solidify on medium high heat. Let the omelet slide on a plate and bake 3 omelettes in the same way.
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Place 1 omelet on the dish and spread a third of the broccoli puree to a thick layer. Divide a quarter of the pepper bars. Put another omelette on it and repeat this sequence 2 more times. Cover with the last omelette.
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Preheat the oven to 200 ° C. Allow the cottage cheese to drain into a sieve. Divide the hüttenkäse over the cake and put the last pepper bars and the reserved roses of broccoli. Slide the cake pan into a ridge in the middle of the oven and let the cake get hot and light in 20-25 minutes. Cut the cake at the table into points. Delicious with steamed vegetables with fine herb dressing and / or Christmas salad with pomegranate seeds.
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Nutrition
570Calories
Fat72% DV47g
Protein56% DV28g
Carbs2% DV7g
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