John Myers
Ingredients for 2 servings:
- 4 eggs
- 1 can mushrooms, small heads or fresh
- 1 bell pepper(s), red
- 1 small can of corn
- 1 pack of mozzarella
- 250 g ham or bacon
- 2 tomatoes
- n. B. herbs, fresh
- salt and pepper
- some butter or oil for the pan
- nutmeg
- possibly garlic
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
light food, ideal for summer
Drain the corn and mushroom caps, wash and trim the fresh mushrooms. Trim the bell peppers and tomatoes and cut into thin strips. Drain the mozzarella and cut it into small cubes, as well as the bacon or ham. Whisk the eggs in a cup with a fork and season with salt, pepper, nutmeg, and garlic to taste. Heat oil or butter in two pans. Divide the beaten egg between the two pans and wait until the egg is cooked through on the bottom. Then reduce the heat and top the omelet with the prepared ingredients. Cover the pan and steam for about 10 minutes, until the mozzarella begins to melt.
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