Omelette with Pretzel, Poultry and Vegetables

Ingredients

• 1 large onion
• 1 Carrot
• 80 g green beans
• 100 g peas (frozen)
• Salt
• 2 cooked potatoes (from yesterday)
• 1 pretzel
• 1 tbsp butter
• 2 turkey breast fillets (about 120 g each)
• 2 tbsp Rapeseed oil
• 2 tbsp corn (canned)
• 10 eggs
• 5 tbsp whipping cream
• Salt
• Pepper
• 2 tbsp chives

Instructions

1. 1.

   Peel the onion and cut into strips. Peel and slice or dice the carrot. Trim the beans, halve them and blanch in boiling salted water for about 5 minutes; add peas during the last 1–2 minutes. Drain, shock in cold water and let drain. Cut potatoes into bite‑sized pieces. Salt out the pretzel, slice it and sauté in a small pan with butter; then pat dry on paper towels. Slice turkey into strips. Heat 1 tbsp oil in a pan, quickly sear the turkey strips, lightly salt and pepper them, then remove. Next, cook onion and carrot for about 4 minutes while stirring. Add remaining oil, add potato cubes and stir briefly. Mix in beans, peas, corn, turkey strips and pretzel slices. Remove everything from the pan. Whisk eggs with cream and season with salt and pepper. Oil two pans if needed and pour half of the egg mixture into each. Distribute the prepared vegetable‑poultry‑pretzel mix evenly over the eggs and cover with a lid, cooking on low heat for 10–15 minutes until set. Sprinkle with chives before serving.