2 tbsp. olive oil
1 med. onion, thinly sliced
Salt and freshly ground black pepper, to taste
1 tomato, peeled, seeded, and coarsely chopped
1/2 lg. red pepper, cored, seeded, and cut into strips
6 eggs, lightly beaten

Heat the oil in an 8-inch skillet and cook the onions over low heat for a few minutes. Add salt and pepper and continue cooking for 3 minutes or until the onions are slightly soft. Add the tomatoes and pepper strips and stir thoroughly.

Continue cooking for 10 minutes or until the mixture is very soft. Add the eggs and follow the directions above. Cook and bake as directed.

Slide the omelet out onto a large round plate and cut it into quarters. Serve with slices of a fine baked ham set on bread spread with Dijon mustard.