Country-style omelet with olives

Name: Country-style omelet with olives
Ingredients: 2 large eggs; 30 g pitted black olives; 1 small bell pepper; 1 medium onion (150 g); 15 g fresh parsley; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 ml oil; 5 ml vinegar

Appetizers - Country-style omelet with olives by Gianina B. - Recipia

The country-style omelet with olives is fried on both sides, with onion, bell pepper and olives mixed into the eggs. The edges turn golden, and a little vinegar goes over the top when you bring it to the table. I make sure the eggs are at room temperature before I beat them. Preparation: 10 minutes. Cooking: 5 minutes. Total time: 15 minutes. Servings: 1. About 380 kcal and 16 g protein per serving.

Ingredients

2 large eggs
30 g pitted black olives
1 small bell pepper
1 medium onion (150 g)
15 g fresh parsley
1 teaspoon salt
1/2 teaspoon ground pepper
15 ml oil
5 ml vinegar

Preparation

1. Beat the eggs with a fork in a bowl. Cut the onion and bell pepper into small dice, chop the parsley and roughly chop the olives. 2. Heat 15 ml of oil in a ceramic pan for about 1 minute, until it shimmers. 3. Mix the onion, bell pepper, parsley, olives, 1 teaspoon of salt and 1/2 teaspoon of pepper into the eggs. Pour the mixture into the pan and fry for 2 minutes, until the edges set. 4. Turn the omelet over and fry for another 2 minutes, until golden and set. Pour 5 ml of vinegar over the top just before serving.

Notes

Eggs are the allergen in this dish, and it is vegetarian. You can make it a little ahead and keep it covered in the fridge for up to 3 days; when reheated, the middle firms up quickly. A small pepper softens sooner than a fleshy one, so cut it finely if it is thick. If the pan is too hot, the bottom of the omelet browns before the middle sets. Add the vinegar just before serving and bring it to the table with bread.