John Myers
Zucchini and Pepper Omelette
The perfect zucchini and pepper omelette recipe with a picture and simple step-by-step instructions.
- 1 Small zucchini (approx. 150 g)
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 2 tbsp Olive oil
- 0,5 Cup Water
- 2 Eggs
- 0,5 Cooking cream (100 g)
- 0,5 Red peppers approx. 100 g
- 0,5 Yellow paprika approx. 100g
- 1 tsp Salt
- 2 Strong pinches of chilli flakes
- 1 Cup Plucked parsley
- Clean / brush the mushrooms, halve and cut into slices. Peel and dice the onion. Zucchini, peel, halve and cut into slices. Peel and finely dice the cloves of garlic. Clean and wash the peppers and cut into sticks. Mix / whisk the eggs (2 pieces) with the cream (100 g), salt (1 teaspoon) and pepper (½ teaspoon). Wash the parsley, shake dry and pluck. Heat oil (2 tbsp) in a medium-sized pan and stir-fry the onion and garlic cubes and zucchini slices vigorously. Turn down the temperature and fry the mushroom slices. Pour / drizzle the egg-cream mixture over it and let it set with the lid closed. Spread the pepper sticks over the top and cook for another 5 minutes with the lid closed. Finally, sprinkle / sprinkle the plucked parsley on top and serve the mushroom and pepper omelette in the hot pan.
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