Filter
Reset
Sort ByRelevance
Yui
Summer vegetables with scrambled eggs
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut two peppers into small cubes and the other peppers into strips.
-
Remove the tomatoes by crossing them on the convex side, dip them in boiling water for a short while and then pull the skin off with a pointed knife.
-
Cut the tomatoes in four, remove the seeds and cut the flesh into cubes.
-
Heat the olive oil in a frying pan and fry the slices of ham alternately.
-
Put them on a plate.
-
Scoop the onion, garlic, thyme, paprika and tomatoes through the shortening and add some salt and freshly ground pepper.
-
Bake everything for 20 minutes on a low heat until it becomes a nice thick mixture.
-
In a bowl, beat the eggs with some salt and pepper and stir in the parsley.
-
Heat the butter in a large pan and pour in the egg mixture.
-
Let the egg solidify while stirring until it becomes firm, but still shines.
-
Then stir in half of the vegetables and warm for a little while.
-
Scoop the scrambled eggs on plates and scoop out the rest of the vegetables.
-
Garnish with the slices of ham.
-
Delicious with roasted slices of bread rubbed with garlic.
-
40 minMain dishpotato, Broccoli, leeks, onion, unsalted butter, basis for vegetable soup, multigrain baguette, grated goat's cheese,potato broccoli soup with goat's cheese
-
25 minMain dishgreen olive tapenade, fresh basil, fresh parsley, fresh mint, olive oil, fennel tubers, Red onions, turkey grill sausages varia, lemon,roasted turkey sausages and fennel with herb tapenade
-
10 minMain dishPotato salad, mustard, celery, ham, tomatoes, pickles, lamb's lettuce,potato ham salad
-
50 minMain dishcrumbly potato, butter, shallot, thyme, balsamic vinegar, parma ham, extra virgin olive oil, milk, beet,stew with beet, balsamic onions and crispy parma ham
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it