Omelette with peppers, onions and olives

Ingredients for 2 servings:

• 4 large eggs, fresh and at room temperature
• 1 tbsp crème fraîche
• 5 tbsp olive oil, cold squeezed
• 2 medium-sized onions, peeled and thinly sliced
• 1 medium-sized red bell pepper(s), cleaned and cut into fine strips
• 1 garlic clove(s), peeled and chopped
• 10 large black olives, pitted and sliced
• 1 tbsp basil, chopped
• Salt and pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the bell pepper strips and onion rings in 3 tablespoons of olive oil over medium heat until translucent. Add the sliced ​​olives and garlic, fry briefly, and then set the pan aside. Whisk the eggs with the crème fraîche, season with salt and pepper. Heat the remaining olive oil in a large pan and add the egg mixture. Arrange the bell peppers on top and sprinkle with the basil. Cook lightly for about 3 minutes on each side over medium heat. Serve folded on an oblong platter with fresh baguette or white bread.