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Pumpkin and Pepper Omelette

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 235 kcal

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
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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