Herb omelet with fennel

1. Clean and cut the fennel into thin slices. Segment the oranges into fillets. To do this, use a sharp knife to cut off the peel incl. the white skin and cut out the segments by cutting between the membranes, collecting any juice created. Add everything to the pot.

2. Cut out a circle of baking paper with the help of a 24 cm lid and place it in the sieve insert. Place the sieve insert on the pot.

3. Crumble the toast and feta and chop the herbs. Stir everything well with the eggs. Place on the baking paper.

4. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 4 minutes in the vegetable area.

5. Turn the omelet out onto a large plate. Season vegetables to taste with olive oil, salt and pepper.