Contents
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Ingredients
- 0,5 Little Hokkaido
- 0,5 Yellow pepper
- 1 Small onion
- 4 Eggs
- 50 ml Milk
- 50 ml Cream
- 50 g Grated Emmental
- 1 shot Soy sauce
- Salt, pepper, curry
- Oil for frying
Instructions
- Slice the Hokkaido into strips, cut the bell pepper into strips and dice the onion. Fry everything in a pan with the oil, it should still be firm to the bite. Add the curry, salt and pepper and deglaze with a dash of soy sauce.
- Mix the eggs with the milk and cream, season with salt and pepper, pour over the pumpkin-paprika mixture. Spread the cheese on top and let it set with the lid closed.
Nutrition
Serving: 100gCalories: 235kcalCarbohydrates: 2.9gProtein: 11.1gFat: 20.1g