4 extra lg. eggs
1 sm. jar roasted peppers
Juice of roasted peppers
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tbsp. parsley
Salt & pepper
1 pt. Ricotta cheese

Beat eggs into bowl, add juice of roasted peppers, garlic and onion powder, parsley and, with a whisk, beat just to blend. Pour into a well heated frying pan with butter well melted. After 20 seconds, put pieces of roasted peppers all over omelette. Add Ricotta and shake and swirl pan by its handle, turn eggs over and put on to warm plate.