Broccoli-Pfanne
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 1/2 Vegetable Onion
- 250 g Broccoli
- 2 Eggs
- 1/8 l Vegetable broth (instant)
- 1/2 (75 g) Cup of sour cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Caraway seeds
- 1 TABLESPOON Butter or margarine
- 3 Tomatoes
- 1 small onion
- 1 TABLESPOON Olive oil
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp grated lemon peel
- 7-10 Tbsp Parsley
Directions
- 1
Peel the vegetable onion and cut into slices. Clean and wash the broccoli and cut into florets. Cut large florets in half lengthwise if necessary. Whisk eggs, stock and cream. Season with salt, cayenne pepper and caraway seeds and heat the fat in a pan.
- 2
Add broccoli florets and onion slices and pour egg milk over it. Cover and allow to set for approx. 20 minutes over a low heat. In the meantime, scald the tomatoes, peel the skin and remove the stalk.
- 3
Dice the tomatoes. Peel and chop the onion and sauté in hot oil. Add the diced tomatoes and tomato paste and let it boil down at high heat for about 10 minutes. Season to taste with salt, pepper, sugar and lemon peel.
- 4
Garnish with parsley and serve with the vegetable pan.
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