1. Preheat the oven to 175 degrees.
2. Wash the broccoli and cauliflower and divide both vegetables into florets. Cook the florets in plenty of boiling water for 2 minutes until al dente. Rinse the broccoli and cauliflower under cold running water and drain well in a colander.
3. Peel the onion and cut into small pieces.
4. Heat the margarine in the frying pan. Fry the onion gently over medium heat for 3 minutes.
5. Meanwhile, wash the peppers, halve them, remove seeds and cut them into strips.
6. Wash the tomatoes and cut into wedges.
7. Add the pepper strips and fry gently for 3 minutes. Add tomato, broccoli and cauliflower to the frying pan and fry for 2 minutes.
8. Beat the eggs with 4 tablespoons of water, the tomato puree and freshly ground pepper.
9. Pour the egg mixture over the vegetables in the frying pan. Spread the crumbled goat cheese on top. With a lid on the pan, let the omelette solidify gently on a low heat. After 5-7 minutes, remove the lid from the pan until the omelette is almost completely dry but still shiny. Sprinkle the omelette with coarsely ground pepper. Enjoy!

Tip: Serve the omelette with a few slices of whole-wheat baguette.