2. Peel the onions and cut them in half. Thinly slice the onions. There should be about 2 cups.

3. Heat the oil in a saucepan and add the onions and peppers. Add salt and pepper to taste and cook briskly, stirring, about 5 minutes. Add the garlic and tomatoes and cook 15 minutes.

4. Beat the eggs until frothy and add salt and pepper to taste. Add 1 1/4 cups of the tomato mixture and beat lightly.

5. Heat the butter in an omelet pan or in a Teflon skillet and add the egg mixture. Cook, shaking the pan and stirring with a fork, until the omelet is set on the bottom. The omelet should remain moist and runny in the center.

6. When the omelet is cooked, place a large warm serving plate over the pan and quickly invert the omelet onto the plate. Spoon the remaining tomato mixture into the center of the omelet as a garnish. This omelet is normally served hot, but it is also good cold.

4-6 servings.