This is a variation of the original Basque recipe called “Piperrada” (“Piperade”). It tastes just as delicious as the original version, but comes with much less fat. In the Basque Country (Spain), people are particularly fond of eating this vegetable omelet with fried Bayonne ham. If you want the dish with meat, add some lean cooked ham and roll into the egg mixture while cooking.
Weight Watchers Vegetable Omelet with Tomatoes and Peppers recipe – 5 WW points plus, 4 WW old points
- 2 eggs
- 1 onion
- 2 small peppers (1 red, 1 yellow)
- 2 tomatoes (about 160 g)
- 1 thyme sprig
- 1 garlic clove
- 1 tablespoon olive oil
- 2 tablespoons sour cream
- 6 stalks parsley
- Peel and chop the onion.
- Cut the peppers into halves, remove the seeds, wash and cut into thin strips.
- Cut out the tomato stems. Dip the tomatoes in boiling water, remove, rinse with cold water and remove the skin. Dice the tomatoes.
- Wash the thyme, shake dry and chop finely.
- Peel the garlic and cut into halves. Rub a pan with the halved garlic.
- Heat oil in the pan. Sauté the onions and thyme over medium heat.
- Add the peppers and sauté for about 2-3 minutes, then add the diced tomatoes and cook for another 2-3 minutes.
- Whisk together the eggs and sour cream, season with salt, pepper and nutmeg. Pour the egg mixture over the vegetables and let thicken over low heat for about 5-8 minutes according to taste (depending on how firm you want the omelet to be).
- Wash the parsley, shake dry and chop finely. Sprinkle over the vegetable omelet and serve.
WW points plus: 5, WW old points: 4
Calories: 200 Fat: 14 g Carbohydrates: 8 g Fiber: 5.5 g Protein: 10 g
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