Minced meat omelette with pepper filling

Ingredients for 2 servings:

• 2 bell peppers, red
• 200 g minced meat, half and half
• 1 small onion(s)
• 1 clove(s) garlic
• 1 bunch parsley, flat
• 100 g crème fraîche
• 4 eggs
• e.g. salt and pepper
• e.g. Paprika powder, sweet and hot
• 1 pinch(s) coriander powder
• 1 tbsp oil
• 2 tsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Low-carb

Peel the onion and garlic and chop finely together with the parsley. Trim the bell peppers and dice them into small pieces. Brown the minced meat in hot oil until crumbly. Add the onion, garlic, and diced bell peppers and sauté everything with the lid closed for about 8 minutes, until the peppers are cooked through but still firm to the bite. Now add the parsley and sauté briefly. Season with salt, pepper, and paprika, then stir in the crème fraîche. Keep warm. Whisk two eggs at a time until frothy, season with salt and ground coriander. Place one egg at a time in a non-stick pan in melted butter over medium heat and allow to set, then slide them onto a plate. Finally, add half of the bell pepper filling to each egg and fold it over.