Healthy Leftovers

Pretzel, Turkey and Vegetable Omelette

0
Average: 0 (0 votes)
(0 votes)
Pretzel, Turkey and Vegetable Omelette
share Share
print
bookmark_border Copy URL
Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

So the remains from the day before can be seen: Deliciously presented as a colourful omelette! And by the way, this dish also delivers a lot of good things. High-quality protein from chicken eggs and turkey breast is needed in the body as a building material, among other things. Beans and peas provide, among other things, high-quality fibre and the immune-strengthening vitamin C.

Combine this omelette to suit your mood - instead of pretzels you can of course use stale bread and select the vegetables according to the season.

Ingredients

for
4
Ingredients
1 large onion
1 carrot
80 grams green Beans
100 grams Peas (frozen)
salt
2 cooked potatoes (from the day before)
1 Pretzel
1 tablespoon butter
2 turkey breasts (each 120 grams)
2 tablespoons vegetable oil
2 tablespoons Corn kernel (canned)
10 eggs
7 tablespoons Whipped cream
salt
freshly ground peppers
vegetable oil (for the pans)
2 tablespoons scallions
How healthy are the main ingredients?
Whipped creamonioncarrotsaltpotatoegg

Preparation steps

1.

Peel onion and cut into strips. Rinse, peel and cut carrot into strips or slices. Rinse green beans, cut in half and blanch for 5 minutes in boiling salted water. Add peas in the last 1-2 minutes with the beans. Then drain, plunge into ice water and drain well. Cut potatoes into bite size pieces. Desalt the pretzel, cut into slices and fry in a small pan with butter; then drain on paper towel. Cut turkey breast into strips. Heat 1 tablespoon oil in a pan. Brown the turkey strips, lightly season with salt and pepper. Then take out of pan. Add onion and carrots and fry about 4 minutes while stirring. Add remaining oil, add diced potatoes and cook for a few minutes. Then mix in beans, peas, corn turkey strips and pretzel slices, heat through and remove from pan.

2.

Beat eggs with cream and season with salt and pepper.

3.

Grease two pans with oil and divide egg mixture in equal parts. Spread prepared vegetables and pretzel mixture between the two pans and let thicken for 10-15 minutes with the lid closed over low heat.

4.

Sprinkle with chives and serve with a yogurt dip as desired.