Brussels Sprouts Omelette
Rinse Brussels sprouts and peppers and pat dry. Boil sprouts in salted water for about 20 minutes and drain well. Cut peppers into strips.
Peel onions and finely chop. Heat olive oil in a nonstick skillet. Saute peppers and onions over low heat for about 5 minutes. Add sprouts and fry together for another 5 minutes. Vigorously season with salt and pepper. Do not remove from pan.
Rinse herbs, shake dry, pluck leaves from stems and finely chop leaves.
Beat eggs with a fork and pour over vegetables in skillet. Continue to cook on low heat until the eggs are cooked. Top with herbs and serve immediately.