Cheese omelet


Beetroot adds a little blush to the salad, and cress spices the mild omelette.

Completed in 40 minutes

Difficulty :easy

This recipe is :

Vegetarian, low-carb, brunch, main course, baking, roasting, eggs, vegetables, cheese products, herbs, milk + dairy products

Per serving Energy:

756 kcal, carbohydrates:

8 g, protein: 29 g, fat: 66 g


For 2 Servings

3 Slices of Butter cheese 6th

6 Eggs (class M)

Salt pepper 3

Tbsp vinegar1

prize sugar 4th

Tbsp oil1

Beetroot (small)¼

Iceberg lettuce 1

Tl oil 1

Tl butter½

Gartenkresse Flower beds


  1.  Preheat the oven to 100 degrees (convection not recommended). Tear 3 slices of butter cheese into large pieces. Season 6 eggs (class M) in a bowl with salt and pepper and whisk vigorously with a fork.
  2.  Mix 3 tablespoons of vinegar and 3 tablespoons of water in a salad bowl with salt, pepper and a pinch of sugar. Stir in 4 tablespoons of oil. Peel 1 small beetroot. First slice or plane, then cut into strips. Pour into the vinaigrette. Clean 1⁄4 of the iceberg lettuce and pluck into large pieces. Put on the beetroot, but do not mix in yet.
  3.  Heat 1 tsp oil and 1 tsp butter in a small non-stick pan (15 cm Ø). Add half of the ice and let it set slightly over medium heat. Use a silicone spatula to slide along the bottom of the pan three to four times to the center of the pan and let it set for 2-3 minutes over mild to medium heat. Top with half of the cheese. Fold the omelette in the middle and place on an ovenproof plate. Keep warm on a wire rack in the oven.
  4.  Prepare a second omelette from the remaining egg and cheese and place in the oven after turning over.
  5.  Fold the iceberg lettuce into the beetroot vinaigrette. Arrange the omelets with the lettuce and serve sprinkled with 1⁄2 bed of cut garden cress.

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