Summary

Ingredients

• 500 g turkey schnitzel
• 1 glass mushrooms
• 12 egg (s)
• 1 onion (s)
• 1 clove garlic
• 1 bell pepper (s), roasted
• 1 teaspoon, leveled paprika powder
• salt and pepper
• nutmeg
• oil
• Tomato paste
• 150 g lamb`s lettuce
• 1 cucumber (s)
• 2 tomato (s)
• Dressing (salad yogurt)

Print Recipe Pin Recipe

Instructions

1. Divide turkey schnitzel into 5 pieces. Fry the 2 largest in a pan with a little oil so that they are already done
2. are and set aside.
3. Now cut the other 3 in small pieces and fry in the pan and add the coarsely chopped onions and the finely chopped clove of garlic and stew a little and then add the chopped mushrooms and turn the heat down and continue to stew.
4. Prepare, wash and cut the lamb`s lettuce, cucumber and tomatoes and set aside.
5. Now cut the pepper into small pieces and put it in the pan, mix in and season to taste with the spices.
6. Tied the whole thing with a little tomato paste and some water
7. and seasoned again with the spices.
8. Now mix 3 eggs with a pinch of salt in a bowl with a whisk for each omelette, added a little basil.
9. Heat some oil in a Teflon pan, pour in the egg mixture and distribute it. As soon as the mixture starts to set, distribute 1/4 of the finished turkey slices from the other pan onto the middle of the omelette and then beat the omelette from right and left to the center and place it on the left side of the plate and decorate the salad on the other side of the plate and the two turkey schnitzel that
10. we did at the beginning, cut it into slices and distribute 1/4 of it on the salad and garnish with a little dressing.
11. Keep doing this until you have finished all 4 servings.