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James's Hungarian Omelet

1 teaspoon olive oil
1 small onion -- sliced
1/4 small red pepper -- seeded and sliced
2 medium sized tomatoes -- skinned and sliced
1 teaspoon paprika
pinch of salt
2 eggs -- beaten
chopped fresh parsley or chives to garnish
 
Heat 1 teaspoon olive oil in a saucepan and sauté 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 that chopped parsley or chives.

Love is much like a wild rose, beautiful and calm, but willing to draw blood in its defense.

- Mark Overby