Bulgarian-style egg omelette with tomatoes and peppers
Ingredients
- 3 tomatoes
- 3 peppers
- 1 onion
- 2 cloves garlic
- 2 tbsp oil
- 400 g feta cheese
- 6 eggs
- salt, to taste
- black pepper, to taste
- chives, or parsley, to taste
Utensils
- knife
- cutting board
- frying pan
- bowl
Instructions
- Submerge the tomatoes in boiling water for a few seconds and skin them.
- Then cut them in half and remove the flesh.
- Roughly chop the tomatoes.
- De-seed the peppers and peel off the onion skin.
- Cut the peppers and onions into small pieces, finely chop the garlic .
- Heat the oil in a frying pan over medium-high heat.
- Fry the onion and garlic for about 2 minutes.
- Add the peppers, stir and sauté under a lid for about 5 minutes.
- Add the tomatoes and another 5-7 minutes prepare under the lid.
- Crumble the feta.
- Whisk the eggs in a bowl with salt and pepper.
- Add the cheese to the pan with the vegetables, stir and pour the egg mixture over them.
- Fry for a few minutes, stirring occasionally.
- Sprinkle egg omelet with chopped herbs.
- Let rest under the lid for a minute, then serve.
