Pepper And Tomato Omelettes - cooking recipe

Ingredients

2 tbsp olive oil
1 None small onion, finely sliced
2 None tomatoes, halved, deseeded, thinly sliced
2 None red bell peppers, deseeded, cut into thin strips
1 clove garlic, finely chopped
8 None eggs
None None butter, to fry
2 tbsp fresh basil leaves

Preparation

Heat olive oil in a saucepan over medium heat. Saute onion for 5 mins, stirring, until soft and lightly browned. Add tomatoes, peppers and garlic. Season. Cook over low heat for 10 mins, until very tender. Set aside.
Using a fork, whisk together eggs and 4 tbsp cold water. Season.
Melt butter in a medium nonstick frying pan over medium-high heat. Working in 4 batches, add egg mixture, swirling to coat pan. Cook for 1-2 mins, or until base is set and top is still slightly fluid. Add tomato and pepper mixture and top with basil. Gently fold over and let rest for 30 seconds. Remove from pan.
Serve immediately.