Paprika omelette with salad

Name: paprika omelette with salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6 medium sized egg; 2 tl harissa; 295 g pot of roasted red and yellow peppers; 7 el peanut oil; 175 g onion shavings; 400 g canned chickpeas; 15 g fresh fresh mint; 1 cucumber cleaned up; 150 g carrot julienne; 150 g feta

Omelet of paprika and onion with salad.

Ingredients

6 medium sized egg
2 tl harissa
295 g pot of roasted red and yellow peppers
7 el peanut oil
175 g onion shavings

400 g canned chickpeas
15 g fresh fresh mint
1 cucumber cleaned up
150 g carrot julienne
150 g feta

Directions

Beat the eggs and harissa with pepper and salt. Drain the pepper.
Heat 2 tbsp oil in 2 frying pans, spread the onion over the pans and cook for 4 min.
Pour in the egg mixture. Divide the pepper strips over it. Put the lid on the pan and let the omelets cook for 6 minutes on low heat.
Meanwhile, make the salad. Put the chickpeas in a colander. Rinse and drain.
Slice the leaves of the fresh mint. Halve the cucumber in the length and remove the seed lists with a teaspoon. Cut the flesh into bows.
Mix the chickpeas with the mint, cucumber, carrot, feta and oil.
Halve the omelets and serve with the salad.