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Scrambled eggs with mushrooms and peppers

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Ingredients for 2 servings:

  • 6 eggs
  • 125 g mushrooms
  • 1 bell pepper(s), green
  • 3 tbsp cream
  • 6 stalks of parsley
  • 2 tbsp vegetable oil
  • Paprika powder
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the bell pepper, remove the seeds, and cut into large cubes. Trim and slice the mushrooms. Wash, spin dry, and chop the parsley and chives. Crack the eggs into a bowl and mix with the spices and herbs. Now fry the bell pepper and mushrooms in a pan with the oil and cook over low heat for a few more minutes until the bell pepper is tender. Then add the egg mixture and let it set, stirring frequently.

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Written by John Myers

Professional Chef with 29 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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