Piperade

• Slice the peppers into (very) thin strips. The thinner the strips, the more subtle the flavours
• Heat a dash of olive oil in the pan on low heat (you can flavour the oil by adding spices). Once hot, add the peppers
• As the peppers start to cook, slice the onions and carrots into thin strips, while stirring the peppers from time to time
• Let the peppers cook for at least 15 minutes, then add the onions and carrots with a pinch of salt and soy sauce to soften the onions
• Cook for at least 15 minutes on low heat, until the vegetables have softened, then add the garlic, switch to high heat and fry for a couple of minutes while stirring
• Put back on low heat, add the stevia, paprika and cayenne pepper to taste, stir and let it rest on minimum heat while you cook the eggs

Scrambled eggs

• Break the eggs in a bowl and whisk them using a fork or a whisk
• Add a pinch of salt, pepper, the mustard and mix thoroughly
• Melt a bit of butter in a boiling pan on low heat (careful not to burn it!). Once melted, add the eggs
• Let the eggs cook slowly in a the pan without stirring! Once the rim begins to harden slightly, take the pan off the heat and stir the eggs
• Put back on the heat and redo the same process until the eggs are cooked. You want to have a creamy texture so be careful not to overcook them
• Serve instantly to prevent further cooking in the hot pan