|Cold water||1 Tablespoon|
|Butter||1⁄2 Ounce (15 Gram)|
|For vegetarian filling|
|Olive oil||1⁄2 Tablespoon|
|Chopped green pepper||1 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Tomato||1⁄2 , peeled and chopped|
|Black olives||2 , sliced|
|Finely chopped fresh basil||1 Teaspoon|
|Freshly ground black pepper||To Taste|
1. To make filling, heat oil in a small saucepan. Cook green pepper, onion and garlic for 2-3 minutes or until soft. Add tomato, olives and basil and cook over a medium heat for 5 minutes longer. Season with black pepper.
2. Lightly whisk together eggs and water; season to taste. Heat an omelette pan over a medium heat. Add butter and tilt the pan so the base is completely coated. When butter is foaming, but not browned, add egg mixture. As it sets use a palette knife or fork to gently draw up the edge of the omelette until no liquid remains.
3. Top with filling and fold in half. Slip omelette onto a plate