• 4 eggs
• 1 ½ Tbsp fresh dill - chopped
• 1 tsp herbes de Provence
• 1 Tbsp fresh parsley - chopped
• 15 cherry tomatoes
• 50 ml / 1.7 oz milk
• 4 spring onions (or scallions)
• 1 large orange bell pepper
• Salt -to taste
• Fresh ground pepper-mix (black, white, red and green) - to taste
• 2 Tbsp grape seed oil

In a medium bowl, beat together eggs and milk (for a softer texture). Toss in the chopped dill, parsley and herbes de Provence, salt and pepper to taste and mix well until blended.

Cut the pepper into halves, discarding ribs and seeds, then slice it. Thickly slice the white part of the spring onions.

In an omelet pan or skillet, heat the grape seed oil over medium heat. Toss in bell pepper slices and white part of spring onions. Sauté them for a few minutes.

In the meantime thickly slice the remaining spring onions and cut the tomatoes into halves.

Give the egg mixture another "beat" and pour it in the skillet. Toss in tomatoes and the remaining spring onions. Using a spatula or a flat wooden spoon mix well and cook until the tomatoes soften a little bit (give it a stir from time to time).

Serve immediately and...enjoy :)

Servings: 2

Ready in: 30 minutes