Provençal Vegetable Omelette

Ingredients

• 150 g Eggplant (0.5 Eggplant)
• 125 g Zucchini (0.5 Zucchini)
• 100 g red bell peppers (0.5 red bell peppers)
• 1 tbsp oil
• 1 Shallot
• 1 Garlic clove
• Salt
• Pepper
• 4 eggs
• 3 tbsp Milk (1.5% fat)
• 2 tsp dried herbs de Provence
• 2 tbsp black olives (pitted)

Instructions

1. 1.

   Clean, wash, dry, and dice the eggplant and zucchini into approximately 1 cm cubes.

2. 2.

   Halve, quarter, deseed, wash, and slice the bell pepper into thin strips.

3. 3.

   Heat the oil in a pan, add the vegetables, and sauté over medium heat for 2-3 minutes, stirring occasionally.

4. 4.

   Meanwhile, peel and dice the shallot, and finely chop the garlic.

5. 5.

   Add the shallot and garlic to the vegetables and sauté briefly. Season the vegetables generously with salt and pepper.

6. 6.

   Whisk the eggs, milk, and herbs in a bowl.

7. 7.

   Pour the egg mixture over the vegetables and let it set for 5 minutes over medium heat, shaking the pan occasionally to prevent sticking.

8. 8.

   Chop the olives and sprinkle them over the omelette.