• 4 eggs
• salt and freshly milled pepper
• 2 tomatoes
• 1 medium-sized onion
• 1 medium-sized green pepper
• 1–2 tablespoons oil
• 25 g/1 oz butter

Crack the eggs into a basin and whisk thoroughly with a fork. Add a seasoning of salt and pepper and set aside while preparing the vegetables.

Scald the tomatoes and peel away the skins. Halve, deseed and slice the tomatoes. Peel and slice the onion and deseed and shred the green pepper. Heat the oil in a frying pan and add the onion and green pepper. Fry gently until both are soft but not brown. Add the tomato flesh and cook gently until the vegetables are quite soft. Draw off the heat and add the cooked vegetables to the egg mixture.

Heat the butter in a clean frying pan. When frothing pour in the omelette mixture. Stir for a moment then allow the omelette to cook gently until brown on the underside and set but still moist on top. Loosen the omelette, slide on to a plate and put back into the pan reversed to cook the second side. Serve with a salad and brown bread and butter.