Vegetable scrambled eggs

Ingredients for 3 servings:

• 1 bunch of spring onions
• 1 can of tomatoes, chopped
• 2 peppers, green
• 2 bell peppers
• 3 tsp butter
• 3 tsp olive oil
• 5 eggs
• Salt
• Black pepper, freshly ground
• 1 bunch parsley, flat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Menemen

Wash and trim the spring onions, then slice into thin rings. Wash and trim the chili peppers and bell peppers, then halve them, remove the stems and seeds, and cut into small cubes. Heat butter and oil in a pan. Sauté the spring onions until translucent. Add the remaining vegetables, except for the parsley, to the pan and simmer for 5 minutes. Crack the eggs into a bowl, mix with salt, and pour over the vegetables. Let the eggs set, stirring lightly with a spatula. The dish should retain its moist consistency. Season with salt and pepper. Wash the parsley, shake dry, finely chop the leaves, and sprinkle over the dish. Serve with fresh flatbread.