Wholemeal pasta with spinach celery sauce
Prepare pasta as described on the package. Peel the onions and garlic, dice the onions and finely chop the garlic. Wash the celery, cut off the green and set...
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Omelet with tomato and bell bell pepper
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
245
Calories
10 g
Carbohydrates
9 g
Protein
17 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | ½ Teaspoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Onion (fresh) | ½ (50 g) |
 | Garlic (fresh) | ¾ (2 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Tablespoon |
 | Nutmeg | 1 Pinch(s) |
 | Thyme (dried) | ½ Tablespoon |
 | sour cream, sour cream (24% fat) | 1 Teaspoon |
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Category: Health & Fitness
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Preparation:
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
Cutting board
Grater
Kitchen knife
Peeler
Pot
Stove
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