John Myers
Contents
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Ingredients
- 200 g 1 small zucchini
- 0,5 bunch Chives
- 2 piece Eggs
- 25 ml Milk
- 0,5 tsp Chili oil
- 0,5 tsp Ground turmeric
- 1 big pinch Nutmeg
- 4 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 small vine tomato
- 4 piece Radish
Instructions
- Wash the zucchini, pat dry with kitchen paper, peel with a decorative scraper, quarter lengthways and cut into slices. Wash the chives, shake dry and cut into small rings. Beat the eggs with milk (25 ml), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), ground turmeric (½ teaspoon), chili oil (½ teaspoon) and freshly grated nutmeg (1 big pinch) mix / whisk. Heat sunflower oil (2 tbsp) in a pan, fry / stir-fry the zucchini slices and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Pour / drizzle the egg mixture over it and let it set slowly. Finally sprinkle generously with the chives rolls. Serve the omelette with zucchini garnished with tomatoes and radishes in the pan.
