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JFOCHTMAN
Paprika omelette with salad
Omelet of paprika and onion with salad.
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Ingredients
Directions
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Beat the eggs and harissa with pepper and salt. Drain the pepper.
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Heat 2 tbsp oil in 2 frying pans, spread the onion over the pans and cook for 4 min.
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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.
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Meanwhile, make the salad. Put the chickpeas in a colander. Rinse and drain.
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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.
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Mix the chickpeas with the mint, cucumber, carrot, feta and oil.
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Halve the omelets and serve with the salad.
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Nutrition
580Calories
Sodium0% DV1.015mg
Fat58% DV38g
Protein54% DV27g
Carbs9% DV28g
Fiber48% DV12g
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