Filled Omelette

Serves 4

Ingredients

• 5-9 eggs M or L
• 2 tbsp sunflower oil or 20g cream butter or margarine
• 350g Thaise stir fry vegetables
• 5-9 tbsp water or stock    
• 2 tsp egg herbs   
• Salt to taste  
• 2 tbsp salted cashew nuts  

Preparation

Take the eggs out of the box in the refrigerator
Heat 1 tbsp oil in the wok and stir in the vegetables       
Whisk the eggs with the water, herbs and salt       
Heat the frying pans on the heat source so that they are uniformly dry
Stir the rest of the oil into these pans so that the bottom and wall of the pans are greased
Pour the egg mixture into them and fry 1 or 2 omelettes
Always tilt the solidified egg towards the middle and prick holes in it.
Fry the omelette on the underside until golden brown.
Fill with the vegetables and fold the omelette in two
Sprinkle on the nuts 
Delicious with bread

Egg Tip: 

Place an omelette on a flat lid and place the empty pan on top: overturn the omelette and lid and fry the omelette on the other side until gold brown

Serves 4