In a mixing bowl combine eggs, salt and freshly ground black pepper. Beat the eggs, but only to the point that the egg yolk and the egg white have mixed. Stir in the pepper-tomato-onion mixture. Select an omelette pan about 30 cm (12 inches) in size. Warm 4 tbsp. olive oil over high heat, rotating the pan to coat all sides. Pour the mixture into the pan and let it set a bit. Then start lifting the edges of the omelet to let the liquid eggs run underneath the bottom side. If you are sure you are a pro, flip the omelet. If you are not and have hungry family or friends waiting, place the omelette under the broiler, watching it at all times until it is set. Slide omelette on a serving platter, and if serving for dinner, add a side salad.