Preparation
Peel and dice the onion.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000079/000079_step_1_M.jpg)
Wash, halve and deseed the chillies, then cut into thin strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000079/000079_step_2_M.jpg)
Briefly dip the tomatoes into boiling water, remove, plunge into cold water, then peel off the skins. Remove the stalks, cutting in a v-shape, then dice the flesh.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000079/000079_step_3_M.jpg)
Wash the thyme, shake dry and chop the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000079/000079_step_4_M.jpg)
Peel the garlic, cut in half and rub around the inside of a pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000079/000079_step_5_M.jpg)
Heat the oil in the pan and saute the onions and thyme for 2-3 minutes over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000079/000079_step_6_M.jpg)
Add the pepper and saute for 2-3 minutes. Add the tomatoes and cook for a further 3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000079/000079_step_7_M.jpg)
Whisk the eggs with the sour cream and season with salt, pepper and freshly grated nutmeg. Pour over the vegetables and cook for 5-8 minutes over a low heat until set.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000079/000079_step_8_M.jpg)
Wash the parsley, shake dry and roughly chop the leaves. Scatter over the omelette and serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000079/000079_step_9_M.jpg)