Shepherd’s Omelet

2 medium onions, chopped

1 medium sweet green bell pepper, thinly sliced

1 medium sweet red bell pepper, thinly sliced

1 small clove garlic, minced

3 tbs. olive oil

4 medium ripe tomatoes, chopped

1 tsp. salt

1 /4 tsp. coarsely ground black pepper

1/2 c. ham, chopped

3 tbs. butter

9 eggs, lightly beaten

2 tbs. fresh parsley, chopped

In a medium skillet, lightly sauté the onions, peppers, and garlic in olive oil until tender but not browned. Add the tomatoes and cook for 5 minutes over low heat. Add in the salt, pepper, and ham and cook until most of liquid is gone, about 10 minutes. In a separate large skillet or omelet pan, melt butter. Pour in eggs. Cook over low heat, raising edge of eggs with your spatula and allowing uncooked egg to run under. When eggs are almost set, remove from heat and spread vegetable mixture over the top. Return to low heat. Use spatula to fold over in half. Sprinkle parsley over top. Cut into wedges and serve hot.

4 to 6 servings