Delicious scrambled eggs

Ingredients for 2 servings:

• 2 tbsp olive oil, best quality
• 100 g bacon cubes
• 1 bell pepper(s), yellow
• 2 large spring onions
• 1 red chili pepper(s)
• 6 chanterelles
• 5 olives, black
• 5 green olives
• 6 cocktail tomatoes
• ½ bunch parsley
• black pepper, freshly ground
• Himalayan salt, from the mill
• 4 eggs
• 10 ml condensed milk (coffee milk)
• 100 g mountain cheese, grated
• 4 slice(s) farmer’s bread, seasoned

Instructions

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

Anyone can be normal!

Wash, deseed, and dice the bell pepper. Peel and dice the spring onions. Wash, deseed, and finely chop the chili pepper. Clean the chanterelles, remove the stems, halve, and slice into strips. Slice the olives. Wash and dice the cherry tomatoes. Roughly chop the parsley. Whisk the eggs (I use organic eggs) vigorously until they bubble. Heat a large pan with olive oil, add the bell peppers, onions, chilies, and chanterelles, along with the bacon, and fry thoroughly. Let everything brown. Whisk the eggs again, add the coffee milk, and whisk briefly again. Season with salt and pepper. Then add the tomatoes and olives to the pan, add the eggs, and sprinkle with the grated cheese. After a minute, flip and mix, making sure the egg doesn’t get too dry. It should still have a slightly shiny finish. Garnish with parsley. Serve immediately on farmhouse bread with butter. If you don’t have fresh bread, you can also toast it. It tastes great too. Be careful of the heat of the chilies, especially for the sake of the people eating with you! If you have very different tastes, you can also fry the chilies separately and everyone can take their share to taste. This is certainly an unusual omelet, with so many ingredients and so few eggs.