Summer Omelette with Dijon Mustard
A delicate, colorful meal, perfect for a lazy Sunday breakfast. Thanks to the generous amount of vegetables, this omelet is packed with healthy ingredients, giving you energy all day long!
Number of servings
2
Sharpness level
MILD
Preparation time
40 min.
Difficulty level
EASY
INGREDIENTS
- 4 tablespoons Dijon Maille mustard
- 200 g broccoli, separated into florets
- 100 g sugar snap peas
- 50 g green beans
- 1 red onion, thinly sliced
- 100 g of asparagus
- A handful of cress
- 8 eggs
- Salt, pepper to taste
A METHOD OF PREPARING
- In a pot, bring water to a boil and blanch the broccoli, sugar snap peas, green beans, and asparagus. Transfer to a colander to drain excess water.
- In a bowl, whisk all the eggs, then season to taste with salt and pepper.
- Pour the beaten eggs into a heated pan and fry on both sides until the eggs are set. This amount will make 4 smaller omelets or 1 large omelet.
- Spread mustard on the finished omelet, arrange the vegetables on it, and then fold it in half.
- Serve immediately after preparation.
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