Omelet with Bell Pepper and Feta
A tender omelet with sautéed pepper, feta and parsley. One savoury serving.
Ingredients
- 3 eggs
- 1/2 red bell pepper (approx. 80 g)
- 30 g feta
- 1 tsp olive oil
- 1 tbsp water
- 1 tbsp chopped parsley
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 128.9 kcal | 379 kcal |
| Protein | 8.8 g | 26 g |
| Carbs | 2.4 g | 7 g |
| Sugars | 1.8 g | 5 g |
| Fiber | 0.6 g | 2 g |
| Fat | 9.1 g | 27 g |
Instructions
- 1
Prepare
Deseed and finely dice the pepper. Whisk the eggs with the water and a little salt and pepper; the feta already adds saltiness.
- 2
Cook the pepper
Heat the oil in a non-stick frying pan over medium. Cook the pepper for 3–4 minutes until slightly softened.
- 3
Set the eggs
Pour in the eggs and tilt the pan. Cook over medium-low heat for 3–4 minutes, gently letting the uncooked egg run underneath at the edges.
- 4
Fill the omelet
Scatter the feta over one half. When the top is only slightly moist, fold the omelet and leave it for 1 minute.
- 5
Serve
Sprinkle with parsley and serve immediately.
Tip
A pan of about 24 cm keeps the omelet thick enough to stay tender inside.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
