Omelette - simple but rich

Since my hens started laying again on the coldest day in February and have been going full steam ahead ever since, the eggs have to be used somehow.

And it can also be a hearty breakfast. Even better if you baked fresh bread the day before. It goes perfectly together.

Another big advantage of an omelette is that it's not only quick, but you can also use it to use up leftovers. You can put whatever tastes good in it!

And it’s so easy to conjure up a delicious omelette:

Ingredients (for 2 omelettes):

• 6 eggs

• some milk

• salt and pepper

• some butter for the pan

Preparation:

• Put the eggs and milk in a bowl and whisk well.

• Season with salt and pepper, optionally you can also add some parsley or chives.

• Now melt some butter in a pan, pour in half of the egg mixture and fry it on a medium heat until the mixture starts to thicken.

• Now it's time to add more ingredients. I only use one half at a time to make it easier to fold the omelette. This time I chopped peppers, onions and bacon and added grated cheese. But there are no limits to your imagination and taste. Some examples: corn, mushrooms, spinach, rocket, ham, bacon, herbs, tomatoes,...

• Finally, fold the unfilled half of the set egg mixture onto the other and your omelette is ready to serve.

Enjoy your meal!