|Onion||1 Medium, chopped|
|Olive oil||1 Teaspoon (Leveled)|
|Green pepper||1 Small, chopped|
|Tomatoes||4 Medium, skinned and chopped|
|Freshly ground black pepper||To Taste|
Fry the onion in very little oil until it is softâ€”about 10 minutes.
Then add the pepper to the pan and continue cooking for a further 6 minutes.
Add the tomatoes, season with salt and pepper and heat through.
Pour a little oil into an omelette pan, just enough to moisten it all over the base and sides.
Beat 2 eggs lightly, season with pepper and salt and pour them into the very hot pan.
Put half the onion and pepper mixture into the centre of the eggs, then start to draw the edges towards the middle tipping the remaining egg liquid back to the sides of the pan.
When all the liquid has been absorbed fold one edge over, then the other and slide the omelette on to a warmed plate.
Repeat with the other two eggs and remaining onion and pepper mixture.
Serve with a mixed salad.