John Myers
Contents
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Ingredients
- 6 Eggs
- 100 ml Milk
- 1 Red bell pepper approx. 200 g
- 50 g Cream mushrooms
- 2 200 g mozzarella
- 2 tbsp Sunflower oil
- 1 Cup Sliced parsley
- 2 Discs Cooked ham approx. 60 g
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 2 Mini vine tomatoes
Instructions
- Eggs (6 pieces) with the milk (100 ml), sliced parsley (1 cup), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), mild curry powder (1 teaspoon) and paprika Whisk the sweet (1 teaspoon), clean and wash the peppers and cut into small cubes. Clean / brush and dice the mushrooms. Heat sunflower oil (2 tbsp) in a non-stick pan and stir-fry the diced paprika with the diced mushrooms. Spread the egg mixture over it. Cut the mozzarella into slices and spread over the egg mixture. Now cook / fry the whole thing with the lid on at medium level for about 10 minutes. Finally quarter the omelette and continue frying until the liquid has almost completely boiled away. Cut the cooked ham into strips. Divide the mozzarella and bell pepper omelette on 2 plates, cover with cooked strips of ham and garnish with a mini vine tomato, serve. Add bread rolls or baguettes.
