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)

Preparation method

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.

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