Pepper Omelette

01Method

1. 1

   Heat the olive oil in a 25 cm skillet and sauté the pepper slices until they begin to caramelize at the edges, stirring occasionally, for about 10 minutes. Add the sliced garlic and cook gently, being careful not to burn it. Pour in the vinegar and stir until it has mostly evaporated. Remove from heat and leave the peppers in the pan.

2. 2

   In a bowl, whisk the eggs and season them with salt and pepper.

3. 3

   Return the skillet to the heat, add the remaining oil, and pour the beaten eggs into the pan with the peppers. Cook and stir gently with a spatula for about 5 minutes until the bottom sets. Using a shallow plate or lid, flip the omelette, then return it to the pan with the cooked side up. Continue cooking for another 5 minutes until the second side browns. Slice into wedges and serve with salad, either warm or at room temperature.