John Myers
Pan-fried Mushrooms and Vegetables
The perfect pan-fried mushrooms and vegetables recipe with a picture and simple step-by-step instructions.
- 350 g Mushrooms brown
- 3 Spring onion
- 6 thin Asparagus white fresh
- 6 San Marzano mini tomatoes
- 6 Garlic pepper from my KB
- 4 Eggs
- 125 g Mozzarella minis
- Freshly chopped chives
- Sea-Salt
- 1 tbsp Rapeseed oil
- 1 tbsp Telly cherry pepper
- 1 tbsp Chipotle Tabasco
- Clean the mushrooms and spring onions and cut into slices. Rinse the onions with cold water. Wash tomatoes, cut in half, remove the stalk and dice. Shorten the end of the asparagus a little and peel the asparagus, cut into thin pieces.
Preheat the oven to 200 degrees!
- Heat a large pan and fry the mushrooms without oil, add thin spring onions and roast briefly, then add oil, tomatoes and asparagus, turn back and stew for 5 minutes. Season with garlic pepper!
- Beat the eggs one after the other and distribute them with the mozzarella balls on the mushroom and vegetable pan! Baked in the oven until the cheese has taken on a little color! Or simply according to the desired tan 🙂
- Take out of the oven, season with salt and let cool down briefly! 🙂 Sprinkle with chives, pepper and Tabasco and serve!
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