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Pumpkin and Pepper Omelette

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Pumpkin and Pepper Omelette

The perfect pumpkin and pepper omelette recipe with a picture and simple step-by-step instructions.

  • 0,5 Pc. Little Hokkaido
  • 0,5 Pc. Yellow pepper
  • 1 Pc. Small onion
  • 4 Pc. Eggs
  • 50 ml Milk
  • 50 ml Cream
  • 50 g Grated Emmental
  • 1 shot Soy sauce
  • Salt, pepper, curry
  • Oil for frying
  1. Slice the Hokkaido into strips, cut the bell pepper into strips and dice the onion. Fry everything in a pan with the oil, it should still be firm to the bite. Add the curry, salt and pepper and deglaze with a dash of soy sauce.
  2. Mix the eggs with the milk and cream, season with salt and pepper, pour over the pumpkin-paprika mixture. Spread the cheese on top and let it set with the lid closed.
Dinner
European
pumpkin and pepper omelette

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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