Chicken omelette (omelette with chicken meat, zucchini and paprika) and chilli sour cream
easy
30 mins
30 mins
Ingredients
- 1 large chicken filet (approx. 200 g)
- 1 TABLESPOON + 1 tsp olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Courgette
- 1/2 red pepper
- 7 Eggs (size M)
- 75 ml Milk
- 250 g Schmand
- 1 TEASPOON Chilli powder
- 2-3 TABLESPOONS Sweet chili sauce for chicken
- 7-10 Tbsp Chervil
Directions
- 1
Wash the meat, dab dry and cut into strips. Heat 1 tablespoon of oil in a coated pan (approx. 24 cm Ø at the bottom). Fry the meat for 3-4 minutes until brown, season with salt and pepper. In the meantime clean and wash the zucchini, cut them in half lengthwise and cut them into slices. Clean, wash and chop the peppers.
- 2
Take out the meat. Put zucchini and bell peppers into the pan and fry for 4-5 minutes while turning. Meanwhile beat the eggs and milk and season with salt and pepper. Season the zucchini and bell peppers with salt and pepper and take them out. Wipe out the pan and heat 1 teaspoon of oil in it. Pour in the egg mixture. Spread the meat, zucchini and paprika over it. Cover and let it simmer on low heat for 15-18 minutes. In the meantime season the sour cream with salt and chilli powder.
- 3
Pour in the egg mixture. Spread the meat, zucchini and paprika over it. Cover and let it simmer on low heat for 15-18 minutes. In the meantime season the sour cream with salt and chilli powder. Stir in chilli sauce in streaks and dust with chilli powder. Place the omelette on a large plate, cut into pieces, garnish with chervil and serve immediately with chilli sour cream
- 4
With 3 people:
Nutrition Facts
580 kcal
10 g
43 g
37 g
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