Summary

Ingredients

• 1 small cauliflower
• 2 medium pointed peppers, red
• 2 spring onion (s)
• 300 g chicken fillet (s)
• 50 g bacon, diced
• 1 bunch chives
• 1 handful peas, frozen
• cream, semi-fat cream or milk, approx. 50 ml
• 2 egg (s)
• soy sauce
• salt and pepper
• Garlic, fresh or garlic powder

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Instructions

1. Wash the cauliflower, spring onions and peppers. Cut the spring onions into rings and the peppers into bite-sized pieces. Either grate the cauliflower with a coarse grater or chop it into rice in the food processor.
2. Lightly roast the diced bacon in the pan and then add the chicken fillets cut into pieces. As soon as the chicken fillets are nicely browned, remove them from the pan.
3. Add the pointed peppers and spring onions to the bacon and fry over medium heat. Next add the cauliflower and fry briefly, approx. 3 minutes. Then add the peas and the chicken fillet pieces that were set aside. In the event that it is now too dry, add some (approx. 50 ml) cream, semi-fat or milk. But vegetables often draw moisture on their own, so only when needed.
4. Uncover a hollow in the middle of the pan and pour the two eggs that have been beaten beforehand into the middle, let them set briefly and then stir everything together. Pour the chopped chives over everything.
5. Season the dish with salt, pepper and soy sauce. If necessary, garlic powder or, of course, fresh garlic, but add it with the vegetables and what also tastes delicious is a bit of spiciness in the form of chilli.