Vegetable Omelette with Asparagus and Bell Peppers

Ingredients

• 600 g white asparagus
• 600 g green asparagus
• 600 g cooked potatoes (from the day before)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 2 tbsp butter
• 6 Eggs
• 300 g whipping cream
• Salt
• Pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Preheat the oven to 250-270°C on grill setting.

2. 2.

   Wash the asparagus. Peel the white asparagus thoroughly, peel only the lower third of the green asparagus. Trim the ends. Cut the asparagus into about 5 cm pieces. Boil the white asparagus in salted water for about 10 minutes until firm, then cool quickly with ice water. Boil the green asparagus for only about 6 minutes and also cool it cold. Slice the potatoes thinly. Wash, clean, halve, seed, and cut the bell peppers into bite‑sized pieces. Peel and dice the onion. Heat the butter in a large pan, add the vegetables, and sauté over low heat for about 5 minutes, seasoning with salt and pepper. Whisk the eggs with the cream, season with salt, pepper, and nutmeg. Reduce the heat, pour the egg mixture into the pan, and let it set over very low heat for about 5 minutes. Finish in the oven for about 4 minutes until golden brown.