Start your day with this convenient omelette recipe that combines carrot, potato, pepper, onion into an eggy exterior.
8 Serves
Ingredients
- 1 small carrot (approx. 60 g)
- 1-2 potatoes (approx. 150 g)
- 1 small pepper (approx. 100 g)
- 1 spring onion (approx. 30 g)
- 100 g of diced, cooked ham
- 6 eggs
- 50 ml milk
- 2 tablespoons chopped chives
- Salt
- Pepper
- Nutmeg
Directions
Peel the potatoes and carrot before finely dicing them; also dice the pepper.
Next, simmer the potatoes, the carrot and pepper in a saucepan (approx. 10-15 minutes until tender, depending on their size.)
Wash the spring onions and chop them into fine rings. Heat 2 tablespoons of oil in a pan and fry the previously boiled and diced potatoes, carrot and pepper with the spring onions and diced ham over a medium heat.
Meanwhile, finely chop the chives, and then whisk the eggs together with 50 ml milk, a pinch of salt, pepper, nutmeg and the chives.
Pour the mixture over the vegetables and allow it to set a little. Allow to cook for a little longer until done before dividing into portions and serving on plates.
Cooking the vegetables in plenty of water without salt will remove more potassium than cooking the vegetables directly in the pan.
If you also want to reduce the intake of phosphate, cholesterol and calories, you can separate the eggs and use only the white (of one or more eggs, depending on the desired amount).
Tip
The ingredients can also be varied according to personal preference – how about some tomatoes or mushrooms (tinned) or a little leek with quark and horseradish dip?
