John Myers
Ingredients for 1 servings:
- 3 m.-large mushrooms
- ½ small zucchini
- ¼ red bell pepper(s)
- 1 shot of milk
- 2 eggs
- Sea salt
- Pepper, colorful
- chili
- chives
- olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
A colorful start to the day!
Wash the zucchini and peppers, and lightly clean the mushrooms if necessary. Dice the mushrooms, cut the peppers into thin strips, and grate the zucchini. Heat the olive oil in a pan, add the vegetables, and cook for a few minutes while stirring, until they are still firm to the bite. Spread them evenly in the pan. Whisk the eggs with the milk and pour them over the vegetable mixture. It should also be evenly distributed and completely cover the bottom of the pan. Let it set at low heat. Season with salt and pepper, and spread the chili over the omelet. Then turn the mixture over. The best way to do this is to place a plate on the pan, tip the pan and plate upside down. Then slide the uncooked side from the plate back into the pan and let it cook briefly. Remove the finished omelet from the pan and garnish it with chives on a plate. I like to eat it with homemade whole-grain bread.
Facebook Comments