2-3 red or green sweet peppers
2-3 Bermuda onions
2 tbsp. olive oil
Salt and pepper
1 tbsp. finely minced garlic
1 c. peeled, chopped tomatoes
10 eggs
3 tbsp. butter
Vinegar (optional)

Core and seed the peppers. Cut the peppers into very fine julienne strips. There should be about 2 cups. Peel the onions and cut them in half. Thinly slice the onions. There should be about 2 cups. 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.

Beat the eggs until frothy and add salt and pepper to taste. Add 1 1/4 cups of the tomato mixture and beat lightly. Heat the butter in an omelette pan or in a Teflon skillet and add the egg mixture. Cook, shaking the pan and stirring with a fork, until the omelette is set on the bottom. The omelette should remain moist and runny in the center.

When the omelette is cooked, place a large warm serving plate over the pan and quickly invert the omelette onto the plate. Spoon the remaining tomato mixture into the center of the omelette as a garnish. This omelette is normally served hot, but it is also good cold. 4-6 servings.