Colorful scrambled eggs with peppers and spring onions

Ingredients for 3 servings:

• 3 eggs, size M
• 30 ml milk, 1.5% fat
• ½ tsp rock salt
• some pepper, freshly ground
• 1 tbsp rapeseed oil
• ½ m.-sized bell pepper(s), red
• 1 m.-large leek(s)
• 30g Gouda
• 1 handful of parsley, flat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple and delicious – a filling dinner with wholemeal bread

Whisk the eggs with the milk. Season with salt and pepper. Dice the bell peppers. Slice the spring onions into rings. Finely chop the cheese and parsley. Heat the rapeseed oil in a pan and fry the bell peppers and spring onions briefly, until both still have a bite. Add the beaten eggs and stir until set. Finally, stir in the cheese and parsley. The finished scrambled eggs taste great with whole-grain bread and make a delicious and filling evening meal. In addition to protein, the scrambled eggs also provide many vitamins (especially vitamins A, E, C, biotin, and B12) and minerals (especially iron, zinc, selenium, and calcium). Nutritional values ​​per serving: Energy: 164 kcal / 684 kJ Protein: 10.3 g Carbohydrates: 2.2 g Fiber: 1.3 g Fat: 12.6 g