Entenbrüstchen-Omelette an Sommersalat
Glutenfrei
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Zutaten
fürKäse in deiner Nähe finden
Zubereitung
1
Entenbrust mit Salz und Pfeffer würzen. Auf der Hautseite 2 Minuten braten, umdrehen, weitere 10 Minuten fertig garen.
2
Schalotten klein schneiden.
3
Entenbrust und Géramont in Scheiben schneiden, Omelette-Hälfte damit belegen, zusammenklappen.
4
Salat putzen, waschen, Erdbeeren in Scheiben, rote Zwiebel in Würfel schneiden. Zwiebel mit Waldfruchtkonfitüre, Essig und Öl verrühren. Mit Salz und Pfeffer würzen, Vinaigrette über Salat und Erdbeeren geben. Das gefüllte Entenbrüstchen-Omelett mit dem Salat servieren.
Tipp
Falls Sie keine Waldfruchtkonfitüre zur Hand haben, passt auch Brombeere.
Pro Person | |
---|---|
Brennwert | 3300,0 kJ / 790,0 kcal |
Fett | 85,0 g |
Kohlenhydrate | 14,0 g |
Eiweiß | 65,0 g |