Vegetable and Egg Pan

5 from 4 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 240 g 1 zucchini peeled
  • 140 g 1 Red pepper, cleaned
  • 45 g 2 spring onions, cleaned
  • 40 g 1 Onion peeled
  • 10 g 1 piece of ginger peeled
  • 10 g 2 cloves of garlic peeled
  • 5 g 1 Red chilli pepper / cleaned
  • 2 tbsp Sunflower oil
  • 2 piece Eggs
  • 2 tbsp Milk
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 0,5 tsp Mild curry powder
  • 0,5 tsp Sweet paprika


  • Peel the zucchini with the garnish peeler, remove the ends, quarter lengthways and cut into small slices. Clean and wash the peppers and cut into small diamonds. Clean and wash the spring onions and cut diagonally into rings. Peel and quarter the onion, cut into slices and pull apart in strips. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Beat the eggs (2 pieces) and add milk (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), mild curry powder (½ teaspoon) and sweet paprika (½ teaspoon) whisk. Heat sunflower oil (2 tbsp) in a pan, add the onion strips with the garlic clove cubes, ginger cubes and chilli pepper cubes and fry vigorously / stir-fry. Add the vegetables (zucchini slices, bell peppers and spring onion rings) and sauté / stir-fry. Cook / stew everything for about 6 - 8 minutes at medium temperature. Stir it every now and then. Spread / drizzle over the whisked eggs and let them set. Attention: Be careful that nothing burns! Serve the vegetable and egg pan directly in the pan.
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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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