Preparation time: 30 minutes
Cooking time: 15 minutes
1 red bell pepper
1 lettuce heart
100g pitted black olives
50 g grated cheese
1 table spoon sweet chili powder
Preparation of Mexican sauce: Slice 3 tomatoes into little cubes. Thinly slice the onion. Put the tomatoes and the sliced onion into a bowl and add the chili powder. Mix well.
Grill the bell pepper in the oven in order to get the skin off. Cut the bell pepper and the 2 remaining tomatoes in small cubes.
Thinly slice the lettuce heart and the black olives.
Break the eggs into a salad bowl. Season with salt and pepper. Whisk with a fork as if you were making an omelette. Add the sliced lettuce, black olives, tomatoes, pepper, grated cheese and Mexican sauce to the whisked eggs. Mix until well combined.
Pour the beaten egg mixture into a skillet greased with olive oil. Stir constantly with a wooden spatula to make the scrambled texture. Remove from the burner before it is completely cooked and stir again.