John Myers
Contents
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Ingredients
- 150 g Broccoli florets
- 100 g Mini vine tomatoes
- 50 g 1 small onion
- 1 clove of garlic
- 1 Piece the size of a walnut Ginger
- 1 Red chilli pepper
- 2 tbsp Sunflower oil
- 2 piece Eggs
- 0,5 tsp Salt
- 0,5 tsp Mild curry powder
- 0,5 tsp Rasel tbsp HANOUT
- 200 ml Chicken broth (1 teaspoon instant broth)
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 small cherry tomato for garnish
Instructions
- Clean the broccoli into small florets, wash in a kitchen sieve and allow to drain well. Wash the vine tomatoes, remove the stem and cut into small pieces. Peel and quarter the onion and cut into fine strips. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Beat the eggs (2 pieces) and whisk roughly with mild curry powder (½ teaspoon), salt (½ teaspoon), ground turmeric (½ teaspoon) and RAStbsp tbsp HANOUT (½ teaspoon). Heat sunflower oil (2 tablespoons) in a pan, fry the onion cubes with the garlic clove cubes, ginger cubes, chilli pepper cubes and tomato pieces in it for a few minutes / stir fry. Add the broccoli florets and sauté / stir-fry. Deglaze / pour in the chicken broth (200 ml) and simmer / cook for about 7-8 minutes. Spread / drizzle the beaten eggs over it and cook everything with the lid on for a few minutes. Remove the lid and let everything simmer until the liquid has almost boiled away. The hearty broccoli tomato omelette garnished with a cherry tomato and serve in the pan.
