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🍽️ Colorful Vegetable Egg Omelette

200 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 250 g small bell peppers (1 red, 1 yellow, 2 small bell peppers)
• 160 g tomatoes (2 tomatoes)
• 1 sprig thyme
• 1 clove of garlic
• 1 tbsp olive oil
• 2 eggs
• 40 g sour cream (2 tbsp)
• salt
• pepper
• nutmeg
• 6 stalks flat-leaf parsley

Instructions

1. 1. Peel the onion.
2. 2. Cut the onion into small cubes.
3. 3. Halve the bell peppers.
4. 4. Remove the core from the bell peppers.
5. 5. Wash the pepper halves.
6. 6. Cut the peppers into thin strips.
7. 7. Cut out the hard stem areas of the tomatoes in a wedge shape.
8. 8. Dip the tomatoes briefly into boiling water.
9. 9. Remove the tomatoes immediately.
10. 10. Rinse the tomatoes under cold water.
11. 11. Peel the skin off the tomatoes.
12. 12. Cut the peeled tomatoes into cubes.
13. 13. Wash the thyme.
14. 14. Shake the thyme dry.
15. 15. Pluck the small thyme leaves from the stems.
16. 16. Finely chop the thyme leaves.
17. 17. Peel the garlic clove.
18. 18. Halve the garlic clove.
19. 19. Rub a non-stick pan with the cut side of the garlic half.
20. 20. Add the oil to the pan.
21. 21. Heat the oil.
22. 22. Add the onion cubes to the pan.
23. 23. Add the chopped thyme to the pan.
24. 24. Sauté the vegetables over medium heat.
25. 25. Add the pepper strips.
26. 26. Sauté the peppers for 2 to 3 minutes.
27. 27. Add the tomato cubes.
28. 28. Sauté everything for another 2 to 3 minutes.
29. 29. Crack the eggs.
30. 30. Add the sour cream to the eggs.
31. 31. Whisk the eggs and sour cream vigorously.
32. 32. Season the egg mixture with salt.
33. 33. Season the egg mixture with pepper.
34. 34. Grate some fresh nutmeg over the egg mixture.
35. 35. Pour the egg mixture over the vegetables in the pan.
36. 36. Let the omelette set over low heat.
37. 37. Wait for 5 to 8 minutes.
38. 38. Check if the egg has the desired firmness.
39. 39. Wash the parsley.
40. 40. Shake the parsley dry.
41. 41. Pluck the parsley leaves.
42. 42. Chop the parsley leaves.
43. 43. Sprinkle the parsley over the finished omelette.
44. 44. Serve the omelette.

Nutrition per serving

• kcal: 200
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 8 g