Omelette waffle with radish and garden cress

Ingredients

• 200 g radish
• 4 tbsp garden cress
• 3 eggs
• Salt
• 50 g butter (melted)
• 100 g herb quark
• 100 g flour
• 120 ml milk
• 1 tbsp finely chopped herbs
• 1 tbsp vegetable oil (for the waffle iron)

Instructions

1. 1.

   Peel, grate, salt the radish, let it sit in water for about 10 minutes and then pat dry. Wash and spin the cress dry. Separate the eggs for the waffles. Beat the egg whites with a pinch of salt until stiff peaks form. Whisk the yolks with melted butter until fluffy, then fold in the quark. Sift the flour over the mixture and whisk in the milk, finally fold in the meringue and herbs. Brush the waffle iron lightly with oil and cook each square waffle until golden brown.

2. 2.

   Serve by placing a spoonful of radish grating on each waffle, topping with another waffle and sprinkling garden cress on top.