Bell peppers contain a lot of vitamin C. Vitamin C does not only strengthen the immune system, it also boosts the fat burning process and accelerates the excretion of toxic substances. Because vitamin C is very sensitive to heat, it is important, that you only cook it for a short time and don’t use too much heat.
30 min
Ingredients per serving
- 3 eggs
- ½ zucchini
- 1 tomato or 5 (100g or 3.5 oz.) cherry tomatoes
- 1 bell pepper
- 1 small onion
- 1 tablespoon herbs, e.g. thyme, rosemary, oregano (fresh or dried)
- 2 teaspoons rapeseed or olive oil
- 150ml (0.6 cups) water
- salt, pepper
- 50g (1.8 oz.) cottage cheese or fat free greek yogurt (optional)
Preparation
- Wash zucchini, tomatoes and bell pepper, pat dry.
- Cut zucchini into slices.
- Dice tomato.
- Core bell pepper and cut into slices.
- Peel onion, cut into rings.
- Mix cut up vegetables with herbs.
- Whisk eggs in a bowl and season with salt and pepper.
- Heat up 1 teaspoon oil in a pot on medium heat.
- Put vegetables in the pot, fry for about 3 minutes and deglaze with water. Cover up and let simmer for about 15 minutes until the water has evaporated.
- Meanwhile, heat up 1 teaspoon oil in a pan on medium heat.
- Pour egg in the pan, shake the pan until it is spread evenly and let it set for about 4 minutes.
- Take the pan off the stove, turn over omelette and leave in the pan for about 2 minutes.
- Put vegetables on one half of the omelette and fold over the other half. Serve with cottage cheese or fat free yogurt, if desired.
