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Summer vegetables with scrambled eggs
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Ingredients
Directions
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Cut two peppers into small cubes and the other peppers into strips.
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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.
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Cut the tomatoes in four, remove the seeds and cut the flesh into cubes.
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Heat the olive oil in a frying pan and fry the slices of ham alternately.
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Put them on a plate.
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Scoop the onion, garlic, thyme, paprika and tomatoes through the shortening and add some salt and freshly ground pepper.
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Bake everything for 20 minutes on a low heat until it becomes a nice thick mixture.
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In a bowl, beat the eggs with some salt and pepper and stir in the parsley.
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Heat the butter in a large pan and pour in the egg mixture.
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Let the egg solidify while stirring until it becomes firm, but still shines.
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Then stir in half of the vegetables and warm for a little while.
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Scoop the scrambled eggs on plates and scoop out the rest of the vegetables.
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Garnish with the slices of ham.
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Delicious with roasted slices of bread rubbed with garlic.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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