🍳 Tomato Omelette on Pumpkin Seed Bread

Name: Tomato Omelette on Pumpkin Seed Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 3 soft dried tomatoes; 0.5 bunch flat-leaf parsley; 2 eggs; 2 tbsp mineral water (with carbonation); salt; pepper; 2 slices pumpkin seed bread; 1 tbsp black olives (pitted); 1 tbsp capers (jar; drained)

243 kcal · 30 min · 4 servings

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Ingredients

3 soft dried tomatoes
0.5 bunch flat-leaf parsley
2 eggs
2 tbsp mineral water (with carbonation)
salt
pepper
2 slices pumpkin seed bread
1 tbsp black olives (pitted)
1 tbsp capers (jar; drained)

Instructions

1. Dice the tomatoes into very small cubes.
2. Wash the parsley and shake it dry.
3. Pluck the parsley leaves from the stems and chop them finely.
4. Put the eggs, mineral water, diced tomatoes, and chopped parsley into a small bowl.
5. Whisk the ingredients well together.
6. Season the mixture with salt and pepper.
7. Dice the olives.
8. Toast the bread slices.
9. Pour half of the egg mixture into a small non-stick pan without fat.
10. Let the omelette set over low heat for about 4 minutes until firm.
11. Prepare the second omelette with the remaining egg mixture in the same way.
12. Place the finished omelettes on the toast slices.
13. Sprinkle the diced olives and capers over the top.
14. Serve the dish immediately.

Nutrition per serving

kcal: 243
Protein: 13 g · Fett/Fat: 11 g · Carbs: 22 g