Cheese Omelet with Summer Vegetables

Clean and rinse carrots, sugar snap peas and spring onions. Cut carrots and onions into short strips. Steam carrot strips and snap peas in butter for five minutes until soft. Later add green onions and two to three tablespoons of water. Season with salt and pepper and continue steaming for about

5 min further.

For the omelets, separate the egg whites from the egg yolks and whip the egg whites into snow. Beat the egg yolks with 4 tablespoons of water, iodized salt and starch powder until creamy and fold in the snow. Fry four omelets one after the other in butter. To do this, melt 20g of butter in a non-stick frying pan. Pour in a ladleful of batter, bake at low to medium temperature with the lid closed until the underside is golden brown. Using a tablespoon, sprinkle a little grated cheese on top. Slide omelet halfway onto a plate and arrange 1/4 of the vegetables on that half. Fold the other half of the omelet over the top. Sprinkle the finished omelets with the remaining cheese, a little paprika powder. Just before serving, place under broiler for about 2 minutes or bake in oven at high temperature.

Jörg Weinkauf

Our tip: Use young, tender carrots!

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