Buy all ingredients right below the recipe
Ingredients
- 20 g Red Onion
- 40 g Red Kapia Bell Pepper
- 50 g Tomatoes
- 25 g Mushrooms
- 20 g Cheddar Cheese
- 2 Eggs Size M
- 45 g Avocado
- 10 g Baby Spinach
Pantry
- 1 tsp Rapeseed Oil
- 1 pinch Salt
- 1 pinch Ground Black Pepper
Garnish
- 1 handful Garden Cress
Preparation
- 1Peel and finely chop the onion. Cut the bell pepper and tomato into small cubes. Clean the mushrooms and dice them as well. Finely grate the cheddar. Whisk the eggs with salt and pepper in a small bowl. Slice the avocado.
Instructions
- 1Heat the oil in a medium-sized pan over medium heat. Add the onions and mushrooms, lightly salt them, and sauté for 3–4 minutes. Then add the tomatoes and bell pepper and cook for another 1–2 minutes.
- 2Reduce the heat to low. Add the whisked eggs, spinach, and grated cheddar to the pan. Stir constantly and let it set for 2–4 minutes until the desired consistency is reached.
Serving
- 1Place the scrambled egg mixture onto a plate, arrange with avocado slices, and sprinkle with fresh cress as desired. Serve immediately.
Tip
For an extra creamy touch, you can whisk the eggs with a splash of milk or cream.
