Small Vegetable Omelettes

Ingredients

• 400 g potatoes (4 potatoes)
• Salt
• 1 Zucchini
• 2 sprigs Rosemary
• 3 tomatoes
• 1 can corn (drained weight 285 g)
• 1 onion
• 1 Garlic clove
• 5 tbsp olive oil
• 8 eggs
• 100 ml milk (1.5 % fat)
• Pepper
• 20 g sunflower seeds (2 tbsp)

Instructions

1. 1.

   Boil potatoes in salted water for about 20 minutes until tender. Drain, let cool slightly, peel and dice into small cubes.

2. 2.

   While the potatoes cook, wash, trim and grate the zucchini. Wash rosemary, pat dry and chop.

3. 3.

   Heat tomatoes briefly, drain, shock, peel, quarter, remove seeds and cut into cubes. Drain corn. Peel onion and garlic and finely mince.

4. 4.

   Heat 2 tbsp oil in a pan. Sauté garlic and onion over medium heat until translucent. Add zucchini, potatoes, corn and rosemary and cook for about 1–2 minutes until golden brown. Remove from heat and let cool briefly.

5. 5.

   Whisk eggs with milk, fold in the vegetable mixture and tomatoes, season with salt and pepper.

6. 6.

   Line two muffin tins with a total of 18 cavities with remaining oil. Spread batter over each cavity, sprinkle sunflower seeds on top and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20–30 minutes. Enjoy the vegetable omelettes warm or cold as desired.