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Omelet with tomato and bell bell pepper

Omelet with tomato and bell bell pepper

Preparation time:
25 min
Difficulty level:

Nutritional values:

10 g
9 g
17 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil ½ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Tablespoon
NutmegNutmeg 1 Pinch(s)
Thyme (dried)Thyme (dried) ½ Tablespoon
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 1 Teaspoon


Step 1:
Peel and cut onions. Halve peppers, remove seeds, wash and cut into strips. Cut out the stem ends of the tomatoes, dip the tomatoes briefly in boiling water, remove, rinse in cold water and peel off the skin. Dice tomatoes. Wash thyme, shake dry, pluck off leaves and chop finely. Peel and halve the garlic.
Step 2:
Rub a coated pan with the halved garlic clove. Then heat a little olive oil in the pan. Sauté diced onion and thyme in it over medium heat. Add bell bell pepper strips and sauté for 2-3 minutes. Add diced tomatoes and sauté everything for another 2-3 minutes.
Step 3:
Whisk the egg and the sour cream, season with salt, pepper and nutmeg. Pour egg mixture over vegetables and let set over low heat for 5-8 minutes, to taste (depending on how firm you like the egg). Wash parsley, shake dry, pluck leaves and chop finely. Sprinkle on the vegetable omelet and serve.

Macronutrient distribution:

The recipe Omelet with tomato and bell bell pepper is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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