Ingredients:
- 4 Eggs
- Salt, to taste
- Paprika, to taste
- Black pepper, to taste
- 100 ml (½ cup) Milk
- 50 g (⅓ cup) Cheese, shredded
- 130 g (1 cup) Flour
- 1 Onion, finely chopped
- Vegetable oil, for frying and greasing
- 1 Carrot, grated
- 1 Bell pepper, diced
- 150 g (1 cup) Mushrooms, chopped
- 2 Garlic cloves, minced
- 150 g (1 cup) Ham, diced
- Chopped green onions, for garnish
Instructions:
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In a large bowl, whisk together the eggs, milk, salt, paprika, and black pepper. Add the flour and mix until smooth.
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Heat a little vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, grated carrot, bell pepper, and mushrooms. Cook for 5-7 minutes until the vegetables soften and are lightly browned.
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Add the diced ham to the pan and cook for another 2-3 minutes until heated through.
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Pour the egg and flour mixture into the pan with the vegetables and ham. Stir gently to combine.
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Cook for about 5 minutes on medium-low heat until the eggs begin to set. Sprinkle the shredded cheese over the top and cover the pan with a lid. Continue cooking until the eggs are fully cooked and the cheese has melted.
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Garnish with chopped green onions before serving.
Enjoy this simple and delicious vegetable and ham dish for a quick weeknight dinner!