Summary

Ingredients

• 4 egg (s)
• 2 tablespoon oatmeal
• 1 medium tomato (s), diced
• 0.5 ½ bell pepper (s), red, diced
• 1 some iceberg lettuce (a few leaves), cut into small pieces
• 6 tablespoon natural yogurt (0.1% fat)
• 1 pinch (s) salt
• 1 pinch (s) paprika powder, sweet or hot as desired
• 1 pinch (s) pepper

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Instructions

1. Separate 3 eggs. Pour the egg whites into a cup, mix with the last egg and the salt, pepper and paprika powder. Then add the 2 tablespoons of oatmeal and stir. There is no further use for the other egg yolks in this recipe, as egg yolks have a very high fat content. These can be used for other purposes.
2. In a hot pan (ideally in a Teflon pan without adding oil or fat), fry the mixture on both sides like a pancake until golden brown and arrange on a plate.
3. Now spread the yoghurt generously on top, place the chopped vegetables and the salad on top and consume. Season if necessary. Of course, other vegetables or spices can also be used.