Summary

Ingredients

• 6 egg (s)
• 4 tablespoon butter, for frying
• 5 tablespoon milk or mineral water
• 1 medium onion (s)
• 150 g ham, raw
• 1 small pumpkin (se), Hokkaido
• 2 tomato (s)
• Salt, freshly ground
• Pepper, freshly ground
• Herbs, your choice (e.g. parsley, cress, chives)
• 2 tablespoon sugar, brown

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Instructions

1. For the vegetables, clean and dice the pumpkin, wash the tomatoes and cut into pieces.
2. Boil the pumpkin cubes in salted water until firm to the bite (do not let them get too soft), melt 1-2 tablespoon butter in a pan, add sugar, let it melt slightly and then fry the pumpkin cubes in it. Add the tomato pieces and season with salt and pepper.
3. For the omelette, dice the onion and ham, sauté with 1 tablespoon butter and set aside. Now whisk the eggs with the milk and season with pepper (IF you add salt, then only sparingly because of the ham).
4. Heat 1 tablespoon of butter in the pan again and pour in half the egg and milk mixture, distribute evenly over the bottom of the pan and let it set over low heat until the surface is only slightly slippery. Put half of the onions and diced ham on one side, fold over and let set for a short time.
5. Do the same with the rest of the mass.
6. Slide the finished omelettes onto a plate, cut in half, sprinkle with herbs of your choice / availability and serve with a portion of the pumpkin and tomato vegetables.