Omelette with butternut, celeriac and spinach

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50min

•

Easy

Do you want to get started with omelet with butternut, celeriac and spinach? Discover the full recipe here!

Do you want to get started with omelet with butternut, celeriac and spinach? Discover the full recipe here!
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Ingredients

What do you need?

Quantity: 2p

200 g blocks butternut pumpkin
150 g cubes of celeriac
2 handful of spinach
1 pack of mozzarella bolls
4 eggs
Pezo
150 ml of cream (may also be vegetable cream, for example coconut)
1 forest coriander

200 g blocks butternut pumpkin
150 g cubes of celeriac
2 handful of spinach
1 pack of mozzarella bolls
4 eggs
Pezo
150 ml of cream (may also be vegetable cream, for example coconut)
1 forest coriander
Preparation method

How do you make this?

Mix the pumpkin cubes and celeriac with some oil and pezo.

Grill them in a baking tin 15 minutes at 200 °.

Cut spinach roughly.

Beat the eggs loose. Season with pezo and stir cream underneath.

Drain the mozzarella.

Mix the spinach between the grilled vegetables in the baking tin.

Pour egg mixture over it and mix.

Arrange the mozzarella on it.

Let it go for 15 minutes at 190 ° in the Aifryer.

Serve with roughly cut coriander.

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