2 tbsp. butter
1/2 sweet red pepper, cut into thin strips
1/2 green pepper, cut into thin strips
1/4 c. thinly sliced sweet red onion
2/3 c. smoked pepper beef, cut into thin strips
4 eggs, at room temperature
1 tbsp. water
1/4 tsp. salt
2 tbsp. clarified butter
2 tbsp. shredded Cheddar cheese
2 tbsp. finely chopped fresh basil or parsley

Melt the 2 tablespoons butter in a small skillet. Add red and green pepper and onion, and cook just until wilted, about 5 minutes. Stir in beef and remove from heat. Beat eggs, water and salt until well blended; heat clarified butter in a 10-inch skillet or omelet pan over moderately high heat. Pour in egg mixture and cook until set, lifting edges occasionally to allow uncooked portion to run underneath.

While omelet is still moist and soft on top, sprinkle with cheese and top with vegetable-beef mixture. Fold omelet and place on serving platter. Garnish with basil or parsley. Makes 2 servings.