Omelet with Tomatoes and Peppers

Place tomatoes in boiling water for a few seconds, lift out, peel off skin and cut flesh into coarse cubes.

Cut onion into strips. Remove seeds from peppers, wash and also cut into strips.

Heat some butter in a pan and sauté onion strips in it. Add the bell pepper strips and sauté. After about 3 minutes, add the coarsely diced tomatoes. Season with salt, pepper and Tabasco sauce and steam until soft.

Meanwhile, beat the eggs, add salt and pepper. Heat some butter in another pan, pour in the eggs and stir slowly so that the omelet sets evenly.

Now spread the bell pepper and tomato mixture on one half of the omelet and carefully fold the second half over it.

Arrange on a warmed plate and sprinkle with chopped parsley.

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