Omelette with Roasted Vegetables

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 large zucchini
• 1 Red Onion
• 2 tbsp pitted black 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.

   Wash and trim the bell peppers and zucchini, peel the onion. Cut the peppers into bite-sized pieces, slice the zucchini and onion thinly.

2. 2.

   Mix peppers, zucchini, and onion with olives and olive oil, season with salt and pepper, and spread on a baking tray. Roast in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 30 minutes, turning occasionally.

3. 3.

   Meanwhile wash the oregano, shake off excess moisture, and pluck the leaves.

4. 4.

   Beat two eggs at a time into separate bowls, season with salt, and whisk in one tablespoon of milk each. Heat one teaspoon rapeseed oil in a small pan, pour in an egg mixture, cook on low heat for about 7 minutes until set, then transfer to a warm plate. Repeat to make four omelettes.

5. 5.

   Place one omelette on each plate, fold it over the center, drizzle with one teaspoon pesto, arrange roasted vegetables around it, and garnish with oregano.