Peppers – Eggs – Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 red pepper (s)
- 1 green pepper (s)
- 3 tablespoon olive oil
- 2 cloves garlic)
- 6 egg (s)
- 100 g cream
- 0.5 teaspoon ½ paprika powder, noble sweet
- salt and pepper
- Nutmeg, grated (if necessary)
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Clean and wash the peppers. First cut them into narrow strips and then into small cubes.
- Heat the oil in a non-stick pan and sauté the onions with the diced peppers over a low heat. Peel and squeeze the garlic and sauté while stirring.
- Whisk the eggs in a bowl with the cream. Then season with salt, pepper, paprika powder and nutmeg. Pour the egg cream over the vegetables and cover and let set for about 10 minutes over low heat. If you don`t have a lid for the pan, you can cover it with aluminum foil.
- As soon as the omelette has frozen, remove it from the edge of the pan with a spatula. Carefully slide onto a large plate or platter and serve immediately.
- This goes well with the example of farmer`s bread with butter.
- We still have grated cheese under the egg mixture.
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