Mince omelette with chili sauce

For 4 people
  • 1 large red pepper
  • 3 stem (s) flat-leaf parsley
  • 1 EL Oil + something to coat the frying pan
  • 175 g mixed minced meat
  • Salt
  • 1 EL Tomato paste
  • 1 EL Asian chili sauce
  • 6 Eggs (Size M)
  • 3 EL flour
  • 150 ml Milk
  • Pepper
45 minutes
light
1.
Clean and wash the peppers and cut into fine strips. Wash and chop the parsley, except for something to garnish. Heat 1 tablespoon of oil in a pan. Fry the paprika and mince in it, turning, for 5-8 minutes over high heat, season with salt.
2.
Stir in tomato paste and chilli sauce. Fold in the parsley. Beat eggs, flour and milk until smooth. Season with salt and pepper. Quarter the dough and bake each in a pan (approx. 22 cm Ø) coated with oil to form a golden-brown omelette.
3.
Put the hack in the middle and wrap it into a package. Serve cut in half diagonally, garnish with parsley and serve with a little extra chili sauce.
1 person approx.:
  • 350 kcal
  • 1470 kJ
  • 23 g protein
  • 23 g fat
  • 13 g carbohydrates
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