Description
Whether for breakfast, a light lunch or dinner: cheese omelette is an all-rounder!
Ingredients
Scale
- 4 organic eggs
- 2 tablespoons mineral water
- 30 g mountain cheese or Appenzeller
- 2 shallots
- 2 tablespoons olive oil
- 250 g fava beans (already triggered)
- salt, freshly ground pepper
Instructions
- Peel the shallots, cut into thin rings
- Dice the cheese or grate it coarsely
- Pluck off the leaves of the sage
- Heat 1 tablespoon of olive oil
- Sauté the shallot and sage in it, remove from the pan
- Beat the eggs in a bowl, add salt and pepper and stir in the mineral water
- Heat the rest of the olive oil in the pan again, add the egg mixture and allow to set a little
- Place the fava beans, shallots and sage on one half of the omelette, carefully fold the other half over it
- Cover and allow to set for 4-5 minutes at low heat
- Gently slide out of the pan and serve
Notes
I like to divide the egg and vegetable mixture and bake smaller omelettes. So everyone can say what they want on them, with fava beans, without fava beans ….