| Omelet with Peppers & Tomato ~ A colorful dish, designed to serve 4-6 people at a gathering. 1 red bell pepper 1 yellow bell pepper 1 green bell pepper 2-3 Bermuda onions 2 tbsp olive oil 1 tbsp garlic, finely minced 1 cup tomatoes, peeled and chopped 10 eggs 3 tbsp butter salt & pepper to taste 1. Core and seed peppers. Cut the peppers into very fine julienne strips. About 2 cups. 2. Peel the onions and cut them in half. Thinly slice the onions. About 2 cups. 3. Heat the oil in a saucepan and add the onions and peppers. Salt & pepper to taste and cook briskly, stirring, about 5 minutes. Add the garlic and tomato and cook another 12-15 minutes. 4. Beat the eggs until frothy; add salt & pepper to taste. Add 1¼ cups of the tomato mixture and beat lightly. 5. Heat the butter in an omelet pan or a large non-stick pan and add the egg mixture. Cook, shaking the pan and stirring with a fork, until the omelet is set on the bottom. The omelet should remain moist and runny in the center. 6. When the omelet is cooked, place a large warm serving plate over the pan and quickly invert the omelet onto the plate. Spoon the remaining tomato mixture into the center of the omelet as a garnish. Normally served hot, but is also good cold. |
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