|Parsley||1⁄2 Bunch (50 gm)|
|Lean cooked ham||2 Ounce|
|Sour cream||3 Tablespoon|
Scrape, wash, and coarsely grate the carrots.
Cut off the root-end and the dark green leaf tips of the leek.
Halve the leek lengthwise, wash thoroughly, and cut in thin strips.
Place in a sieve i and blanch 2 minutes in boiling water, drain, and allow to cool somewhat.
Wash and pat the parsley dry, and then chop finely.
Peel the zucchini and dice very finely with the ham.
Separate the eggs.
Beat the egg-whites very stiff with 3 tablespoons water and the salt.
Whisk the yolks with the sour cream and paprika, and fold into the egg-whites with the whisk.
Add the prepared vegetables with the parsley and the diced ham.
Heat the butter portion by portion in a pan.
Cook each omelette over medium heat until golden brown and keep warm until all are made.
A good accompaniment to this dish is a fresh green salad.