Omelet with yamboon
- Prepare: 15 minutes
- Persons: 2 minutes
- 6 eggs
- 150g Yamboon
- 80g carrot of the celery
- 1 pepper
- 200g of zucchini
- 1 jalapeno pepper
- 1 tablespoon of olive oil
- Salt and pepper
- Coriander (fresh or dried)
Peel the yamboon and selerie and cut it into strips. Wash the bell pepper and cut it into strips.
Beat the eggs briefly with a whisk and add a dash of Callowfit Honey Mustard Sauce.
Now use a spiral cutter or a strip cutter to make the zucchini noodles, or cut into thin strips with a knife.
Heat a pan over medium heat. Then add the olive oil with the vegetables (bell pepper, zucchini noodles, yam, carrot of celery) to the heated pan for 1 minute.
The 6 whipped eggs are now added to the pan on a low heat.
After 1 minute, add the jalapeno and paprika with a pinch of salt and pepper. Refine the dish with coriander and serve immediately.