Fast Low Carb Turkey and Vegetable Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g turkey schnitzel
- 2 m. Zucchini, green
- 2 pointed peppers, red
- 300 g mushrooms, fresh
- 1 packet spread (brunch paprika-hot peppers)
- salt and pepper
- 1 teaspoon herbs from Provence
- 1 tablespoon, heaped parmesan, grated, possibly a little more
- lots coconut oil or other frying oil
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut into strips.
- Pour plenty of oil into a large pan or Teflon-coated saucepan. Pour meat and turn on the stove. In the meantime, cut the mushrooms (do not wash) into slices and add them to the pan at the same time. Possibly turn up the stove. Meanwhile, wash the zucchini and cut into half slices with the skin. Also add to the pan. Wash and core the peppers, cut into strips and add. Now mix everything and let fry for about 2 minutes. Stir in brunch and spices, simmer for another 2-3 minutes. Stir in the parmesan, let it melt briefly, season to taste and serve.
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