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Bell Pepper and Mushroom Omelette

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 1 Red bell pepper approx. 150 g
  • 1 Green peppers approx. 150 g
  • 300 g Mushrooms
  • 2 Spring onions approx. 50 g
  • 75 g Small cubes of ham
  • 2 tbsp Sunflower oil
  • 3 tbsp Freshly grated horseradish
  • 4 big pinches Coarse sea salt from the mill
  • 3 Eggs
  • 2 tbsp Cooking cream
  • 0,5 Cup Plucked parsley

Instructions
 

  • Clean and wash the peppers and cut into small cubes. Clean / brush the mushrooms and cut into small pieces. Clean and wash the spring onions and cut into fine rings. Heat sunflower oil (2 tbsp) in a pan and fry / stir-fry the ham cubes. Add the vegetables (red + green pepper cubes, mushroom pieces and spring onion rings) and fry / stir-fry. Freshly grate horseradish (3 tbsp) and add to the pan. Season with coarse sea salt from the mill (4 big pinches) and fry everything well. Whisk / whisk the eggs (3 pieces) with the cooking cream (2 tbsp) and distribute / drizzle over the contents of the pan. Cover and cook / bake for approx. 7 - 8 minutes at a low temperature. Finally top with plucked parsley and serve.
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Written by John Myers

Professional Chef with 25 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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