|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.
Serving size: Complete recipe
Calories 501 Calories from Fat 217
% Daily Value*
Total Fat 24 g37.3%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 703.2 mg29.3%
Total Carbohydrates 44 g14.7%
Dietary Fiber 10.9 g43.8%
Sugars 25 g
Protein 33 g65%
Vitamin A 107.1% Vitamin C 230.4%
Calcium 21.5% Iron 33.2%
*Based on a 2000 Calorie diet