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Ingredients
- 2 tbsp. olive oil
- 1 medium onion, diced
- ½ tsp. dried oregano
- 1 green bell pepper, diced
- 2 tomatoes, chopped
- 4 eggs
- ¼ cup (12g) chopped fresh parsley, plus more for garnish
- salt & pepper
Prep Time:
15
Minutes
Directions
Cook Time:
15
Minutes
- Heat the olive oil in a medium non-stick frying pan over medium-high heat. Add the onion, oregano, season with salt and pepper and cook for 5-6 minutes until the onion has softened. Add in the green pepper and cook until for another 5 to 7 minutes.
- In the meantime, purée half the tomatoes in a food processor or blender.
- Once the onions and peppers have softened, add the remaining chopped tomatoes and ¼ of the parsley and continue cooking.
- In a bowl, whisk together the eggs and the puréed tomatoes.
- Now reduce the heat to low, and add the egg mixture to the frying pan. Cook, stirring occasionally, until the eggs are set but still soft, around 3 to 4 minutes. Taste and add a little more salt, pepper and oregano if desired. Serve immediately garnished with the remaining parsley.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
