Grape vegetables in egg omelette
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 5 Eggs (size M)
- 375 ml Milk
- 125 g Flour
- 7-10 Tbsp Salt
- 40 g Sunflower seeds
- 300 g Carrots
- 300 g Courgette
- 250 g green seedless
- 7-10 Tbsp Grapes
- 1 TABLESPOON Butter or margarine
- 200 g Whipped cream
- 1 package (150 g) Cream cheese (with fine herbs of the
- 7-10 Tbsp Provence)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp Grape leaves
Directions
- 1
Separate eggs. Mix milk, flour and egg yolk well. Beat egg whites and 1 pinch of salt until stiff, fold in. Roast the sunflower seeds in a dry pan. For the filling, peel and slice the carrots.
- 2
Clean and wash the zucchini, also cut into slices. Cook carrots in boiling salted water for about 7 minutes, zucchini 4 minutes. Wash the grapes and pluck them from the stems. Heat the fat. Sauté vegetables and grapes.
- 3
Deglaze with cream, stir in cream cheese, bring to the boil. Season to taste with salt and pepper. Fry 4 pancakes one after the other in hot oil. Fill with the vegetables and arrange. Sprinkle with sunflower seeds.
- 4
Garnish as desired with grape leaves.
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