Another quick supper dish, this is good towards the end of the summer when the tomatoes are plentiful and green peppers are cheap.
This recipe is from Delia's Frugal Food. Serves 2
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. You can watch how to make omelletes in our Online Cookery School Video on this page.
Now quickly prepare the other omelette, using the remaining filling, and serve immediately with some crusty bread and a nice crisp green salad.