Provençal Omelette

Eggs, tomatoes, bell pepper, onion, garlic, spinach, parsley, tarragon, thyme, bay leaf

Steps

1
Place the crushed tomatoes in a saucepan, salt, and cook on medium heat for about 15 minutes.
2
Peel and chop the onion and garlic. Wash the bell pepper and cut into thin strips.
3
Wash the spinach, parsley and tarragon, then chop them.
4
Sauté the onion, garlic and bell pepper in a large pan with 1.5 tbsp of olive oil for 7 minutes.
5
Add the tomatoes and cook for another 5 minutes. Stir, salt and pepper.
6
Add the rest of the vegetables and herbs, then cook for 30 more minutes on low heat AND covered. Meanwhile, crack the eggs into a bowl, salt, pepper, and beat together.
7
Remove the bay leaf, then pour the eggs over the vegetables in the pan.
8
Cook on medium heat for 10 minutes.
9
Flip the omelette and cook for about 5 more minutes.
10
Serve hot or cold.