Vegetable Egg Dish

Wash the vegetables, if necessary brush the mushrooms, dice the peppers, zucchini and sun-dried tomatoes.

Finely slice the mushrooms. Melt butter in a small frying pan (glass ceramic) over medium heat. Add the peppers, mushrooms and zucchini to the pan and sauté.

If some liquid forms, roast the vegetables until it is gone. Do not forget to stir. Then add the sun-dried tomatoes.

Crack eggs into a small cup and whisk neatly with a fork or whisk with a little salt, galangal, good mood spice flower mix and some pepper.

Add the beaten eggs to the vegetables and stir briefly, let it set a little. Carefully scrape the egg mixture from the outside to the inside, gently turning, do not stir firmly, otherwise you will destroy the consistency!

Preparation Tip:

If you like, you can also add fresh diced tomatoes or chives to the finished vegetable egg dish. It tastes best with a spicy crusty bread with butter.

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