Don't eat your feelings. Taste them.

Ingredients

• 2–3 eggs
• 2 tbsp milk or water (optional)
• 2 tbsp chopped onion
• 2 tbsp chopped red or green pepper
• 2 tbsp chopped tomato, not too juicy
• 2–3 tbsp chopped parsley
• 1 tbsp chopped dill or chives (optional)
• Salt and black pepper
• 1 tsp olive oil or a little butter

Method

1. Beat the eggs with salt, pepper and the milk or water.
2. Stir in all the vegetables and herbs.
3. Heat a nonstick pan over medium heat with a little oil.
4. Pour in the mixture.
5. Cook 3–4 minutes, until the bottom is golden.
6. Flip carefully and cook 1–2 minutes more, or fold in half and cook until set.

Also good with crumbled Bulgarian or feta cheese, chopped spinach, sautéed mushrooms or chopped olives. Serve with Israeli salad, white cheese and fresh bread.