Low-carb farmer's breakfast à la Dani

Ingredients for 1 servings:

• 200 g mushrooms, fresh
• ½ bell pepper(s)
• 1 onion(s), red
• 1 garlic clove(s)
• 50 g feta cheese, light (9.5% fat)
• 1 tsp olive oil
• 2 large eggs
• salt and pepper
• Paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Low carb, delicious with mushrooms, vegetables and feta

Thinly slice the mushrooms, dice the onion, and half the bell pepper. Peel the garlic clove. Cut the feta cheese into nice, thin slices. Crack the eggs into a cup, whisk, and season with salt, pepper, and paprika. Heat the olive oil in a nonstick pan, briefly fry the onion, then add the mushrooms and season everything with salt and pepper. When the mushrooms have collapsed, add the bell pepper and crushed garlic and fry briefly. Spread the feta cheese evenly over the vegetables and pour the eggs into the pan, ensuring all the vegetables are covered. Cover the pan and let everything set. Then turn the pan over so the farmer’s breakfast is upside down, slide it back into the pan, and fry it briefly in the pan on the other side. A delicious dish that’s suitable for a diet because it has hardly any carbohydrates. The vegetables and mushrooms are also very healthy. It would certainly taste good with other vegetables too, there are no limits to your imagination!