Scrambled eggs with Cabanossi

Name: Scrambled eggs with Cabanossi
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Cabanossi; 7-10 Tbsp (garlic sausage); 1/2 (425 ml) Can; 7-10 Tbsp Artichoke Hearts; 1 small onion; 1 small pepper; 4 Eggs; 5 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 1 TEASPOON Oil; 7-10 Tbsp fresher; 7-10 Tbsp Marjoram

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

100 g Cabanossi
7-10 Tbsp (garlic sausage)
1/2 (425 ml) Can
7-10 Tbsp Artichoke Hearts
1 small onion
1 small pepper
4 Eggs
5 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
1 TEASPOON Oil
7-10 Tbsp fresher
7-10 Tbsp Marjoram

Directions

1
Cut the sausage into thin slices. Drain artichokes on a sieve and cut them into halves or quarters. Peel and finely chop the onion. Clean, wash and cut the bell peppers into small pieces
2
Whisk eggs and milk. Season with salt, pepper and sweet paprika
3
Heat the oil in a pan. Sauté the onion, sausage, artichokes and bell peppers in it while turning them over.
4
Pour egg milk into the pan. Let it simmer for a few minutes at low heat, pushing it together several times with a spatula
5
Garnish the scrambled eggs with marjoram as desired. Serve with wholemeal bread or roast potatoes
6
Drink: mineral water or cold beer