1. In an oven-proof skillet, cook 2 tablespoons of chopped onion in 1 tablespoon of butter over moderate heat for 2-3 minutes.

2. Seed and slice 1 red or green pepper and add it to the onion. Cook 2-3 minutes.

3. Pour 4 eggs that have been beaten with a fork over the vegetables. Season with salt and pepper and cook 2-3 minutes.

4. Add 1 tomato that has been peeled, seeded and chopped. Put the omelet in the oven for 3-4 minutes to cook the top. Yields 2-3 servings

5. Omelet is ready to serve.