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red bell pepper, seeded and sliced
tomatoes, skinned and sliced
fresh parsley, chopped or fresh chives, chopped
Heat 1 teaspoon olive oil in a saucepan and saute the onion and pepper gently until soft.
Add the tomatoes and paprika and cook gently for a further five minutes until the mixture is soft and pulpy.
Add a little salt to season.
Heat the remaining oil in an omelet pan.
Beat 2 tablespoons water into the eggs to lighten the mixture and then use to make an omelet.
Fill the omelet with the tomato mixture and serve sprinkled with chopped parsley or chives.