Omelette with pasta, peppers and tomatoes

Ingredients for 1 servings:

• 50 g pasta, cooked leftovers
• 2 eggs
• 1 tomato(s)
• 50 g pepper, medium hot or paprika
• 1 stalk(s) spring onion(s)
• 1 clove(s) garlic
• 1 g paprika powder
• 10 ml soy sauce, optional
• 10 drops sesame oil, optional
• 1 tsp fresh herbs, optional
• ½ tsp curry powder, optional
• 1 tsp oil, neutral, not cold-pressed

Instructions

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

Fry noodles as in a wok, add vegetables and egg

The vegetables should remain crunchy; a little spice doesn’t hurt. The quantities are only a guideline. Cut the tomato into roughly 1 cm cubes and place in a small bowl. Cut the peppers into rings about 0.5 cm wide. If using bell peppers, cut into thin strips and place in a small bowl. Finely slice or otherwise mince the garlic, chop the white part of the spring onion into small pieces and place them in a bowl. Cut the green part into thin rings. Heat the pan. Crack the eggs into a bowl, season with salt, add paprika powder or curry powder or the soy sauce with the sesame oil and beat. Add the oil to the very hot pan and swirl to coat. Now add the noodles; the high heat prevents them from sticking. Fry for 1-2 minutes until lightly browned. Now reduce the heat to medium. Add the garlic and the white part of the spring onions, followed shortly by the diced tomatoes. Fry briefly. Add the peppers, then shortly after pour the eggs over them. Fry the eggs for 2-3 minutes, reduce the heat again, and let the food simmer until cooked to a simmer. Sprinkle the green parts of the spring onions over the eggs. You can also drizzle with olive oil and scatter herbs (this doesn’t go well with the curry and soy sauce, of course). For those who aren’t used to it, it’s best to clean the bowls and cutting board while the eggs are cooking to make room. You can even set the table while the eggs are done.