Open faced omelette with a padrón pepper salad and grated parmesan!
Cooking time: 10 minutes | Servings: 4
Serving the omelette open is easier and the presentation is much nicer!
Pontus Karén | Trekking & Expedition
Ingredients:
8 Eggs
4 Piece Pointed cabbage
2 Red bell peppers
2 Onions
Bunch of Padron peppers
4 Red chilies
Butter for frying
Salt & pepper
4 Piece Hard cheese
Instructions:
PREPARE AT HOME
01
Shred the peppers, pointed cabbage and onions.
02
Crack the eggs in a sealable bowl (to avoid the risk of mess in your bag).
03
Cut the padrón peppers in half and finely chop some chilli.
COOK OUTSIDE
01
Sauté the chopped pointed cabbage in butter until soft, season with salt and pepper. Set aside.
02
Whisk the eggs and fry over a low heat until the surface is cooked. Place on plate.
03
Brown the butter, add the padrón peppers and serve with lots of grated cheese!
Recommended Equipment
CampFire Pot Stainless Steel 3L
Sale price699,00 kr
CampFire Prep Set
Sale price1.099,00 kr
CampFire Frying Pan Stainless Steel 21cm
Sale price699,00 kr
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