Scrambled eggs with vegetables

Ingredients for 2 servings:

• 1 tbsp oil for frying, e.g. rapeseed or sunflower oil
• 1 small carrot(s)
• 2 tbsp, heaped seeds, e.g. pine, pumpkin or sunflower mix or similar.
• 1 small piece(s) of ginger, finely chopped
• 1 large bell pepper(s), red
• 1 large tomato(s)
• 4 tbsp, heaped pomegranate seeds
• 4 m.-sized eggs
• 1 tsp sesame seeds
• 1 lemon(s), juice
• e.g. thyme, oregano, coriander, fresh or powdered or shredded
• e.g. caraway or garlic
• e.g. salt and pepper

Instructions

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

vegetarian, a spicy power breakfast

Wash the bell pepper, tomato, carrot, and ginger and cut into pieces or slices. Squeeze the lemon and deseed the pomegranate. Heat the oil in a medium-sized pan and fry the carrots for about 3 minutes. Add the ginger and seed mix and fry briefly. Add the tomato and bell pepper pieces, pomegranate seeds, and a squeeze of lemon juice and mix everything over medium heat. Add salt, pepper, and other spices and herbs to your taste and mix in. Now crack the eggs into the pan. You can beat the eggs like scrambled eggs or leave the yolks whole and let the egg whites set, depending on your taste. When the eggs have the desired consistency, serve sprinkled with sesame seeds. Addition: Instead of carrots, you can of course use other vegetables, such as zucchini. The herbs and seeds can also be varied; for example, you can also use chervil and a little paprika powder, or walnuts, almonds, etc. The leftover lemon juice, alternatively lime juice, pomegranate seeds and ginger can be drunk in water or hot as tea or added to your next dessert.