This omelet does not have a potato filling, other vegetables are used, and some cream is added for texture.
- Heat up 3 Tbs oil, add peppers and diced tomato, cover and simmer on a low heat for 15 minutes. Drain.
- Beat together eggs and cream in a bowl. Add ham and cooked pepper and tomato to the eggs, season and mix.
- Heat 2 Tbs oil in a frying or omelet pan. Add the egg preparation and cook for 1-2 minutes.
- Turn over with the aid of a plate and cook for a further 1-2 minutes.
- Serve warm.
This recipe serves six people as a side dish, four as an appetizer or main, accompanied of a salad, and two people as main course.