Mince omelette with chili sauce
- 1 large red pepper li>
- 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 span> flour
- 150 ml Milk
- Pepper
45 minutes
light div>
- 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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