Summary

Ingredients

• 6 egg (s)
• 165 g tomato peppers
• 90 g Kaminwurst or Mettwurst
• 85 g parmesan cheese
• 60 ml milk, 1.5% fat
• 1 small clove garlic
• 1 teaspoon, heaped oregano
• 1 teaspoon, heaped basil
• 1 teaspoon, grained marjoram
• Salt and pepper, from the mill
• oil

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Instructions

1. Put the tomato peppers in a colander to drain and spread on a plate lined with paper towels. Cut the Kaminwurzn into slices or the Mettwurst into cubes and fry in a pan with a little oil.
2. Wrap the tomato peppers in the kitchen towel and squeeze out a little over the sink so that most of the liquid is removed. If necessary, coarsely chop the tomato peppers and add to the chimney leek in the pan to fry. Reduce the temperature to 1/3 of the stove power and stir occasionally.
3. Put the eggs in a bowl. Finely chop the garlic clove. Grate the parmesan, add to the eggs with the spices and milk and whisk well. The mixture is perfect when the egg yolk has mixed well with the egg white and slight blistering can be seen.
4. Spread the pepper and chimney root mixture evenly in the pan. Pour the egg mixture into the pan and distribute evenly. With the lid closed, bake at 1/3 the power of the stove until the mixture rises and sets. Depending on the pan size and temperature, this takes approx. 15-20 minutes. Lift out of the pan and serve.
5. Fresh, sliced tomatoes can be served with this.