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🍽️ Roasted vegetables with fresh omelets

392 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 large zucchini
• 1 red onion
• 2 tbsp black pitted olives
• 2 tbsp olive oil
• salt
• pepper
• 4 sprigs oregano
• 8 eggs
• 4 tbsp milk (1.5% fat)
• 4 tsp rapeseed oil
• 40 g basil pesto (4 tsp; jar)

Instructions

1. 1. Thoroughly wash the bell peppers and the zucchini.
2. 2. Remove the seeds and stems from the bell pepper.
3. 3. Peel the onion.
4. 4. Cut the bell pepper into bite-sized pieces.
5. 5. Slice the zucchini into thin rounds.
6. 6. Slice the onion into thin rounds as well.
7. 7. Place the bell pepper, zucchini, and onion into a bowl.
8. 8. Add the olives and the olive oil.
9. 9. Season the mixture with salt and pepper.
10. 10. Mix everything well together.
11. 11. Spread the vegetables out on a baking sheet.
12. 12. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas level 2 to 3).
13. 13. Roast the vegetables in the oven for about 30 minutes.
14. 14. Turn the vegetables occasionally to ensure even cooking.
15. 15. Wash the oregano under running water.
16. 16. Shake the oregano dry.
17. 17. Pluck the leaves off the stems.
18. 18. Beat two eggs in a bowl.
19. 19. Season the egg mixture with a pinch of salt.
20. 20. Whisk the mixture with one tablespoon of milk.
21. 21. Heat one teaspoon of rapeseed oil in a small frying pan.
22. 22. Pour the egg mixture into the hot pan.
23. 23. Cook the omelet over low heat for about 7 minutes.
24. 24. Remove the finished omelet from the pan and keep it warm.
25. 25. Repeat the process until you have baked a total of four omelets.
26. 26. Place one omelet onto a plate.
27. 27. Fold half of the omelet over to the center.
28. 28. Drizzle one teaspoon of pesto over the omelet.
29. 29. Place the roasted vegetables next to the omelet on the plate.
30. 30. Sprinkle the dish with the fresh oregano leaves.

Nutrition per serving

• kcal: 392
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 17 g