Preparation time: 10 minutes
Cooking time: 10 minutes
1 yellow bell pepper, chopped
8 cherry tomatoes, cubed
2 spring onions, chopped
1 tablespoon olive oil
1 tablespoon capers, drained
2 tablespoons black olives, pitted and sliced
A pinch of salt and black pepper
¼ teaspoon oregano, dried
1 tablespoon parsley, chopped
Heat up a pan with the oil over medium-high heat, add the bell pepper and
spring onions and sauté for 3 minutes.
Add the tomatoes, capers and the olives and sauté for 2 minutes more.
Crack the eggs into the pan, add salt, pepper and the oregano and scramble
for 5 minutes more.
Divide the scramble between plates, sprinkle the parsley on top and serve.
Nutrition: calories 249, fat 17, fiber 3.2, carbs 13.3, protein 13.5