🍳 Scrambled Eggs with Vegetables

Name: Scrambled Eggs with Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: Corn from the can 285 g; Peas from the can 280 g; Pepper, red 1 pc.; Mushrooms, white 40 g; Butter 2 tbsp; Oil 1 tbsp; Eggs 4 pcs.; Salt pinch; Pepper, black ground pinch; Rye bread 4 slices

480 kcal · 30 min · 4 servings

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Ingredients

Corn from the can 285 g
Peas from the can 280 g
Pepper, red 1 pc.
Mushrooms, white 40 g
Butter 2 tbsp
Oil 1 tbsp
Eggs 4 pcs.
Salt pinch
Pepper, black ground pinch
Rye bread 4 slices

Instructions

1. Drain the corn and peas in a sieve. Wash the bell pepper, remove the stem and seeds, and cut it into rough cubes. Clean the mushrooms if necessary and slice them thinly.
2. Heat butter and oil in a pan, then sauté the mushrooms and bell pepper for about 3–4 minutes. Meanwhile, whisk the eggs with salt and pepper in a bowl.
3. Add the corn, peas, and egg mixture to the pan and let it set for about 4–5 minutes while stirring occasionally. Plate the omelet and serve with rye bread. Enjoy your meal!

Nutrition per serving

kcal: 480
Protein: 21 g · Fett/Fat: 34 g · Carbs: 37 g