in Germany

Cheese scrambled eggs with tomato and peppers

updated

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Ingredients for 2 servings:

  • 3 eggs
  • 1 bell pepper(s)
  • 1 large spring onion(s) or small vegetable onion
  • 1 m.-sized tomato(s)
  • 40 g cheese (e.g. Gouda), grated
  • ½ clove(s) garlic
  • 1 tbsp oil or butter
  • 1 pinch(s) of salt and pepper
  • 1 tsp herbs (frozen)

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 5 minutes

good for using up leftovers, perfect for breakfast

Wash or trim the tomato, bell pepper, and onion and chop into small pieces. Heat a little oil in a pan. Beat the eggs. Season with pepper, salt, garlic, and the frozen herbs. Fry the onions in the hot oil until translucent. Add the bell pepper and tomatoes and cook together over medium heat for a few minutes. Then add the beaten eggs and let them set for a few minutes, stirring continuously. Sprinkle the cheese over the top and let it melt for about 1-2 minutes. Serve hot.

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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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