Remove the core of the bell pepper pod and cut the pod into tender strips. Remove the skin from the onion and finely dice it. Heat the oil in a frying pan (not too high) and sauté the bell pepper strips and the onion cubes for a few minutes at a moderate temperature. Spread the vegetables evenly in the frying pan.
Mix the eggs with the water and the whipped cream and season with sea salt and paprika. Stir in the chive rolls and pour the egg mixture into the frying pan over the vegetables. Allow the egg mixture to set over a gentle heat. Never stir!
Slide the omelet onto a plate or saucepan lid, invert into the skillet, and cook on the other side as well.
Egg white assigned leaf salad.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.