Buy all ingredients right below the recipe
INGREDIENTS
- ½ small red onion (approx. 20 g)
- ½ bell pepper (approx. 40 g)
- 1 small tomato (approx. 50 g)
- 1 medium mushroom (approx. 25 g)
- 20 g cheddar (or Edam with 30% fat in dry matter)
- 2 eggs size M
- ¼ medium avocado (approx. 40–45 g)
- ½ tablespoon rapeseed or sunflower oil
- 1 handful fresh baby spinach (approx. 10 g)
- Salt
- Pepper
INGREDIENTS FOR THE TIP
- Cress
INSTRUCTIONS
- 1Peel the onion and chop finely. Cut the bell pepper and tomato into smaller cubes. Clean the mushroom and also cut it into smaller cubes. Grate the cheddar finely. Put the eggs into a small bowl, season with salt and pepper, and whisk. Slice the avocado.
- 2Now take a medium-sized pan and heat ½ tablespoon of oil over medium heat. Then add the chopped onion and mushroom cubes to the pan, season with salt, and sauté for 3–4 minutes over medium heat. Then add the chopped tomato and chopped bell pepper and sauté for another 1–2 minutes. Subsequently, reduce the heat to low, add the whisked eggs, spinach, and grated cheddar to the pan, and cook the mixture, stirring constantly, for 2–4 minutes.
- 3Finally, transfer the entire mixture to a plate, add avocado slices, and serve.
Tip
You can sprinkle the scramble with fresh cress before serving.
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The author of the photograph is Marie Bartošová