Low-carb pepper and sheep's cheese pan-fry

Low-carb pepper and sheep's cheese pan-fry with feta, peppers, tomatoes, onion and oregano – a hearty pan dish with few carbs and lots of flavour.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 350 kcal per serving
• Protein: 16 g
• Fat: 26 g
• Carbs: 14 g

Ingredients

• 200 g feta cheese
• 1 onion
• 2 tbsp olive oil
• 1 clove of garlic
• 1 tin of chopped tomatoes
• 2 peppers
• 1 tsp oregano

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Wash and deseed the peppers and cut them into bite-sized pieces. Peel and finely chop the onion and garlic.
2. Heat the olive oil in a large frying pan. Fry the peppers, onion and garlic over a medium heat until everything takes on a little colour.
3. Add the chopped tomatoes to the pan and season with oregano, salt and pepper. Stir everything well.
4. Simmer the mixture over a low to medium heat until the peppers are soft and the sauce has thickened a little. Stir now and then.
5. Roughly crumble the feta and scatter it over the hot pepper and tomato mixture. Leave it for a moment so it warms through slightly.
6. Serve straight from the pan. A green salad or some grilled vegetables go well with it.

Good to know

A pan dish like this simply hits the spot. Warm, full of flavour and on the table without much effort. Just right for an easy evening.

Swaps

Feta → goat's cheese (also provides protein, often a little stronger; pasteurised and without rind in pregnancy) | Chopped tomatoes → passata without added sugar (smoother, often milder) | Onion → shallot (a little more delicate in flavour, with similar plant compounds) | Olive oil → avocado oil (heat-stable, mainly monounsaturated fats)

Allergens

Contains milk (feta). Usually well suited to children if mildly seasoned and the peppers are cooked until soft; in pregnancy, feta is fine as long as it's made from pasteurised milk.