Stuffed Breakfast Vegetables

For the stuffed breakfast vegetables, wash or clean all the vegetables well. Cut the mushrooms into slices and the spring onion into rings. Cut the tomatoes in half and scoop out the seeds (save them).

Cut off the top third of the orange peppers and cut into strips, as well as the yellow bell pepper. Scoop out the seeds. Beat the eggs, add salt, pepper, chili powder (to taste), saffron threads and bread crumbs.

In a pan with hot oil, fry the spring onion and mushrooms well, add the insides of the tomatoes and pour over the egg mixture.

Stir well until the mixture sets and pour into the prepared vegetable trays.

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