Greek salad omelet with anise tea

Ingredients for 1 servings:

• ¼ onion(s), red
• ½ bell pepper(s), green
• 1 tomato(s)
• ¼ bunch parsley
• 1 egg(s), size M
• 2 egg whites, size M
• Sea salt and pepper, black
• 20 g pitted Kalamata olives
• 20 g feta cheese, light
• 2 slices of rye bread (wholemeal bread)
• 1 tsp aniseed
• 1 tsp honey

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for meta-type Alpha, Greek salad in an omelet

Peel the onion and cut into wedges. Wash the bell pepper thoroughly and cut into small cubes. Wash the tomato, quarter it, remove the seeds, and cut it crosswise into fine strips. Wash the parsley, dry it thoroughly, remove the leaves from the stalks, and chop it finely. Beat the egg and egg white and season with half of the parsley, sea salt, and pepper. Sauté the onions in a non-stick pan until translucent. Fry the green bell pepper for about 2 minutes. Add the tomatoes and olives to the pan and sauté briefly. Season with sea salt and pepper. Pour the eggs over the top and let it set over low heat. Crumble the feta cheese over the egg and cover the pan. Let the omelet set again over very low heat for about 10-15 minutes. Garnish with the remaining parsley before serving. For the aniseed tea, put the aniseed seeds in a tea strainer. Hang the tea strainer in a large mug and pour boiling water over it. Let it steep for 5 minutes. Remove the tea strainer and sweeten the tea with honey. Per serving: 489 kcal