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Omelette with Peppers and Tomatoes

Course: Breakfast
Servings: 4


  • 6 tbsp olive oil
  • 1 medium onion peeled, halved, thinly sliced
  • 1/4 lbs red and green bell pepper seeded and thinly sliced
  • 3 cloves garlic finely minced
  • 2 medium tomatoes peeled, seeded, and coarsely chopped
  • 6 eggs
  • salt and pepper to taste
  • cayenne pepper to taste (optional)


  • Heat 2 tbsp olive oil in a saucepan over low heat. Sauté onion, peppers and garlic for about 15 min. stirring with a wooden spoon once in a while. Add the chopped tomatoes, salt and a dash of cayenne pepper. Raise the heat to medium high and stir the ingredients in the pan until tomatoes begin to soften. This should take about 5 minutes. Let it simmer at low heat for another 15 minutes or until most of the liquid has evaporated. Take care not to burn the vegetables. Set aside.
  • 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.