Mish-Mash
Eggs and brynza provide protein and make this dish much more satisfying than an ordinary vegetable skillet. Peppers and tomatoes add juiciness and brighter flavor without heavy sauces. Mish-mash works well as a warm breakfast, a late lunch, or a quick dinner from simple ingredients.
Cut the bell peppers (360 g) into strips or cubes, dice the tomatoes (240 g), and finely chop the onion (60 g). Lightly beat the egg (200 g) with a fork, crumble the brynza (120 g), and chop the parsley (5 g).
Heat the olive oil (30 g) in a skillet and cook the onion (60 g) for about 3 minutes until softened. Add the bell peppers (360 g) and tomatoes (240 g), then stew them for 6-7 minutes until the vegetables soften and release their juices.
Pour in the egg (200 g) and cook, stirring constantly, until the mixture starts to set into soft curds. Add the brynza (120 g), salt (4 g), black pepper (2 g), and parsley (5 g), stir gently, and serve hot at once.
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