40 g/1 1⁄2 oz butter 2 tablespoons olive oil • 1 onion, chopped
2 small green peppers, halved, de-seeded and cut into thick strips 3 tomatoes, peeled, de-seeded and diced
50 g/2 oz cooked ham, diced 4 eggs • salt and pepper


1.Melt the butter with the olive oil in a frying pan, add the onion and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
2.Add the peppers and cook for 5 minutes, then add the tomatoes and ham. Cook over a medium heat for about 30 minutes.
3.Lightly beat the eggs with salt and pepper, pour the mixture over the vegetables and increase the heat so that the omelette cooks quickly.
4.This omelette should be soft and puffy; do not turn or fold, but slide whole on to a warm serving dish.

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