Omelette with vegetable filling

Name: Omelette with vegetable filling
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 Eggs (size M); 1 TEASPOON Lemon juice; 1 1/2 TSP. Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 25 g Butter or margarine; 200 g Broccoli; 1 (212 ml / separation weight: 140 g) small tin of vegetable corn; 1 Tomato; 1/2 TEASPOON Vegetable broth (instant); 1/2 package (25 g) frozen Italian herbs; 2 TABLESPOONS clotted cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 Eggs (size M)
1 TEASPOON Lemon juice
1 1/2 TSP. Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
25 g Butter or margarine
200 g Broccoli
1 (212 ml / separation weight: 140 g) small tin of vegetable corn
1 Tomato
1/2 TEASPOON Vegetable broth (instant)
1/2 package (25 g) frozen Italian herbs
2 TABLESPOONS clotted cream

Directions

1
Separate the eggs and beat the egg white until stiff. Stir in lemon juice and egg yolk. Fold in 1 teaspoon of cornflour, salt, pepper and nutmeg. Heat 15 g fat in a frying pan (22 cm Ø), add the egg foam and smooth it down.
2
Covered and let stand at low heat for about 20 minutes. In the meantime clean and wash the broccoli and cut into florets. Steam in little boiling salted water for 5-8 minutes. Drain the corn. Cut tomatoes into slices.
3
Drain the broccoli and collect the vegetable water. Measure 1/8 litre of liquid, stir in broth. Heat the remaining fat in a pot and toss the tomatoes briefly in it. Take them out and fry the frozen herbs, up to 1/2 teaspoon, in the hot fat.
4
Deglaze with broth and bring to the boil. Mix the sour cream and the remaining starch and thicken the stock with it. Bring to the boil again and season to taste with pepper. Add broccoli, corn and tomato to the sauce and warm it up.
5
Slide the omelette onto a plate and fill one half with the vegetables, fold the other half over. Serve sprinkled with remaining herbs and pepper.