John Myers
Omelette with Spicy Vegetable Mix
The perfect omelette with spicy vegetable mix recipe with a picture and simple step-by-step instructions.
- 1 Zucchini approx. 200 g
- 1 Red pointed pepper approx. 150 g
- 1 Onion approx. 100 g
- 100 g Brown mushrooms
- 75 g Ham cubes
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 1 Red chilli pepper
- 2 Eggs
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 1 tbsp Creme fraiche Cheese
- 2 tbsp Milk
- 1 tbsp Sunflower oil
- 6 Stalk Parsley for garnish
- 2 tbsp Creme fraiche Cheese
- Peel the zucchini with the garnish peeler, quarter lengthways and cut into slices. Peel and dice the onion. Clean / brush the mushrooms, halve and cut into slices. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) in a coated pan and fry / stir-fry the ham cubes in it. Now add the vegetables one after the other (onion cubes + garlic clove cubes + chilli pepper cubes + ginger cubes, pointed paprika cubes + zucchini slices and mushroom slices) and fry / stir fry. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and cover and simmer / boil for about 10 minutes. Beat the eggs and whisk with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), mild curry powder (½ teaspoon), crème fraîche (1 tbsp) and milk (2 tbsp), over the Drizzle in the pan and cover and cook for a few minutes. Quarter the omelette, divide between 2 plates, add a dollop of créme fraîche and serve garnished with parsley. Baguette or bread rolls are enough.
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