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Paprika and herb scrambled eggs with salmon ham

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Ingredients for 2 servings:

  • 4 eggs, size M
  • 1 tbsp carbonated mineral water
  • 1 tbsp oil
  • ½ red bell pepper(s), diced
  • 2 tbsp chives
  • 2 tbsp chopped parsley or dill
  • 40 g salmon ham in slices

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 14 minutes

a light meal even for diabetics

Whisk the eggs with mineral water, season lightly with salt and pepper. Heat the oil in a non-stick pan. Briefly fry the diced bell peppers. Pour the egg mixture over the eggs and sprinkle with chives. Cook the eggs over low to medium heat for 3-4 minutes. Stir gently over the bottom of the pan with a spatula until the egg mixture is creamy, thick, and glossy. Divide the scrambled eggs among plates and sprinkle with pepper and parsley or dill. Serve with the salmon ham. Nutritional value for diabetics: 0 BU/KE (per person)

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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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