Farmer’s Omelet with Cheese

Ingredients

• 20 ml liquid butter

• 20 grams onion

• 220 grams soup vegetables

• 7 eggs

• 60 ml cooking cream

• 4 grams salt and pepper

• 160 grams grated cheese

Instructions

1. Heat a bit of butter in a pan and sauté the soup vegetables and onion until softened.

2. Whisk the eggs with the cream and a pinch of salt and pepper.

3. Pour some of the egg-cream mixture over the vegetables and cook until set to form an omelet.

4. Sprinkle some grated cheese on top and fold the omelet in half.

Storage advice

Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information