John Myers
Ingredients for 2 servings:
- 3 peppers, weighed small
- 3 garlic cloves, sliced, (if desired)
- 4 tbsp butter / water
- 1 pinch(s) herbal salt + sugar
- 6 eggs
- 2 tbsp milk
- 100 ml cream
- herbal salt
- 4 grains of pepper, ground
- Nutmeg, freshly grated
- 2 tbsp parsley, frozen
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free
Wash the bell peppers, chop them into small pieces, leaving a few seeds on, and sauté them in 2 tablespoons of water/butter. Add a pinch of herb salt and a pinch of sugar and sauté briefly. Whisk the eggs with the milk and cream and season with salt, pepper, nutmeg and 2 tablespoons of frozen parsley. Heat the remaining butter/water in a large, non-stick pan. Pour in the egg mixture. Allow to set slightly over low heat. Spread the sautéed bell pepper strips on the omelet and finish cooking with the lid on over low heat. Form into a roll in the pan. Serve lukewarm or cold, sliced as a main course, or as a starter for 4 portions.
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