Ingredients


90ml/5 tbsp olive oil

900g/2lb red and yellow peppers, cut into strips

1 tbsp garlic infused oil

2 tbsp white wine vinegar

12 free-range eggs

salt and freshly ground black pepper

150g small vine tomatoes

sprig thyme


Serves - 4







Method


Heat five tablespoons of the oil in a 25cm/10in frying pan and fry the pepper strips, stirring from time to time, until the edges of the strips are caramelised, about 10 minutes.

Add the vinegar, and cook until evaporated. Remove from the heat and set aside, leaving the peppers in the pan.

Beat the eggs  and garlic infused oil oil in a bowl and season with salt and pepper.

Return the frying pan to the heat, add the remaining oil ,tomatoes and pour in the egg mixture.

Cook, stirring a little with a spatula, until there is a crust on the underside, about five minutes.

Cover the pan with large plate or the lid of a large saucepan, and quickly turn it upside down to invert the omelette.

Slide it back into the frying pan, crust-side up. Cook for a further five minutes, until the other side has browned. Cut into wedges and serve hot or cold with salad.


Recipe adapted from: Good Food

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