Italian-Style Savory Omelette

Ingredients

• 400 g cooked new potatoes
• 1 stalk leek
• 1 red bell pepper
• 150 g Mushrooms
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 6 Eggs
• 4 tbsp freshly grated Parmesan
• 4 tbsp heavy cream
• 1 tbsp fresh chopped thyme

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heating.

2. 2.

   Peel the potatoes if desired and slice. Wash, trim and slice the leek into rings. Wash, trim and cut the bell pepper into strips. Clean the mushrooms and halve or quarter them according to size.

3. 3.

   Sauté the prepared vegetables and mushrooms in a large oven‑proof pan over high heat for 4–5 minutes with olive oil. Season with salt and pepper.

4. 4.

   Whisk together the eggs, Parmesan, cream and thyme; season with salt and pepper and pour over the sautéed vegetables.

5. 5.

   Bake in the oven for 15–20 minutes until set and golden brown.

6. 6.

   Cut into pieces and serve.