Vegetable Omelet

Ingredients

• 1 onion
• 250 g small bell peppers (1 red, 1 yellow, 2 small peppers)
• 160 g tomatoes (2 tomatoes)
• 1 sprig thyme
• 1 clove garlic
• 1 tbsp Olive Oil
• 2 Eggs
• 40 g sour cream (2 tbsp)
• Salt
• Pepper
• nutmeg
• 6 stems flat parsley

Instructions

1. 1.

   Peel and dice the onion.

2. 2.

   Halve, deseed, wash, and thinly slice the bell peppers.

3. 3.

   Cut the tomatoes in a wedge shape to remove the core. Briefly dip the tomatoes in boiling water, remove, rinse with cold water, and peel. Dice the tomatoes.

4. 4.

   Wash thyme, shake dry, pick the leaves, and finely chop them.

5. 5.

   Peel and halve the garlic. Rub the halved garlic clove on a non-stick pan.

6. 6.

   Heat the oil in the pan. Sauté the diced onion and thyme over medium heat.

7. 7.

   Add the bell pepper strips and sauté for 2-3 minutes, add the diced tomatoes and simmer for another 2-3 minutes.

8. 8.

   Whisk the eggs and sour cream together, season with salt, pepper, and grated nutmeg. Pour the egg mixture over the vegetables and let it set for 5-8 minutes over low heat (depending on how firm you like the egg).

9. 9.

   Wash, shake dry, pick the leaves, and chop the parsley. Sprinkle over the vegetable omelet and serve.