Another quick supper dish, this is good towards the end of the summer when the tomatoes are plentiful and green peppers are cheap. For 2 omelettes the ingredients are:
This recipe first appeared in Delia's Frugal Food.
4 large eggs
1 large green pepper, deseeded and chopped
1 onion, peeled and chopped
1 clove garlic, crushed
225g ripe tomatoes, skinned and chopped
½ teaspoon Herbes de Provence
Heat a little oil in a medium-sized pan, then stir in the chopped pepper, chopped onion and crushed garlic, and cook over a medium heat for about 5 minutes.
Then add the tomatoes and Herbes de Provence, season and cook gently without a cover for about 20 minutes.
Now get ready for the first omelette by breaking 2 eggs into a bowl, seasoning and stirring lightly with a fork.
Then heat a smear of oil in an omelette pan and, when it is really hot, pour in the beaten egg and start to draw the eggs in to cook the omelette.
After a few seconds, spoon half the pepper and tomato mixture over half the omelette, fold the other half of the omelette over the filling and invert the pan to tip the omelette out on to a warmed plate.
Now quickly prepare the other omelette, using the remaining filling, and serve immediately with some crusty bread and a nice crisp green salad.