Onion-leeks-capuchin omelette with savory

Name: onion-leeks-capuchin omelette with savory
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 onion; 2 el traditional olive oil; 300 g sliced leek; 1 tl dried savory; 330 g young capuchin in canned; 6 medium sized egg; 50 g white cheese; 7,5 g fresh fresh mint

Omelet with leek, onion, white cheese, mint and capuchin.

Ingredients

Directions

Cut the onions into half rings. Heat the olive oil in a frying pan with non-stick coating and fry the onion, sliced leeks and savory on medium golden brown.
Meanwhile, let the young capuchin leaven and fry for the last minute. Beat the eggs in a large bowl. Season with salt and pepper.
Pour the egg mixture over the vegetables, put the lid on the pan and let the omelette cook for 7 minutes.
Turn the omelette over with a plate and bake the other side for another 1 min.
Meanwhile, crush the white cheese, cut the leaves of the fresh mint coarse and sprinkle over the omelette together.