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Serves: 8
1 cup onion, thinly sliced
1 cup red
peppers, diced
2 tablespoons butter
1 pound diced peeled tomatoes
16 eggs
salt and pepper to taste
1 tablespoon chopped parsley
Saute onions and peppers in butter over low heat until tender,
about 10 minutes. Add tomatoes and simmer until tender and most of liquid has
evaporated.
In a large bowl, whisk eggs. Strain in a bowl. Season with salt
and pepper to taste. Add chopped parsley.
Make individual omelets with the
egg mixture.
