Paprika Omelette with Herbs

Ingredients

• 4 eggs
• Salt
• Pepper
• 2 handfuls mixed herbs (e.g. basil, parsley, thyme, dill)
• 100 g chickpeas (canned; drained weight)
• 1 red bell pepper (or capsicum)
• 1 yellow bell pepper
• 2 tbsp olive oil
• 75 g Pecorino (or other hard cheese)

Instructions

1. 1.

   Crack the eggs, season with salt and pepper, and whisk well. Wash the herbs, shake dry, and chop half of them. Add the chopped herbs to the egg mixture.

2. 2.

   Drain the chickpeas, rinse, and drain well. Clean, wash, halve, and slice the bell peppers. Heat 1 tbsp of olive oil in a pan, add the chickpeas and pepper strips, and sauté over medium heat for 3-5 minutes, turning occasionally. Season with salt and pepper and set aside. Grate the Pecorino finely.

3. 3.

   Heat ½ tbsp of olive oil in another small pan. Pour in half of the egg mixture, covering the entire bottom of the pan. Let it set on low heat for about 5-7 minutes covered. Place half of the vegetables and half of the cheese on one side of the omelette. Fold the omelette and place it on a plate. Repeat for the second omelette.

4. 4.

   Roughly tear the remaining herbs and sprinkle them over the omelettes. Serve immediately.