Filter
Reset
Sort ByRelevance
JFOCHTMAN
Paprika omelette with salad
Omelet of paprika and onion with salad.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
25 minMain dishpowdered sugar, cinnamon, cumin powder, chili powder, chops, plum, Red onion, garlic, Thai fish sauce, olive oil, lemon balm,chops with plum salsa -
45 minMain dishfresh cod fillet, sea salt crystals, baking flour, fennel bulb, green asparagus, carrots, new potatoes, salt, eggs (S), garlic, olive oil,cod meal with garlic sauce -
15 minMain dishRed onion, cool fresh flaked meal, traditional olive oil, curry powder, couscous, fresh fresh mint, boiling water, smoked chicken strips, Greek yoghurt, za'atar spice mix,couscous with satiety yogurt -
155 minMain dishfree-range chicken legs, garlic, Gigondas red wine, sprig of rosemary, wheat flour, (peanut) oil, pomodoro San Marzano canned tomatoes, sun-ripened Taggia olives, balsamic vinegar, capers,pollo alla cacciatora
Nutrition
580Calories
Sodium0% DV1.015mg
Fat58% DV38g
Protein54% DV27g
Carbs9% DV28g
Fiber48% DV12g
Loved it