Put two tablespoonfuls of butter and two chopped onions over hot
water
until the onion is soft and thoroughly cooked. Peel four tomatoes, cut
them into halves and press out the seeds. Then cut each half into
quarters, add four Spanish peppers cut in strips, a level teaspoonful
of salt and a dash of red pepper. Cook until the tomato is soft. Make
a six-egg omelet. Turn it onto a heated platter, put the tomato
mixture at the ends, and send at once to the table.
Source:
Many Ways for Cooking Eggs
