Western Omelet is a marvellous recipe for using up leftover meat and vegetables. You can add almost anything you like to it, but make sure that it is well seasoned. Serve Western Omelet as a light snack supper.
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon Tabasco sauce
1 oz. butter
1 large onion, finely chopped
1 green pepper, white pith removed, seeded and finely chopped
1 green chilli, finely chopped
4 slices lean bacon, rinds removed and finely chopped 1 large tomato, blanched, peeled, seeded and chopped
In a medium-sized mixing bowl, using a fork, beat the eggs, salt, pepper and Tabasco together until they are well mixed.
In a medium-sized omelet pan, melt the butter over moderate heat. When the foam subsides, add the onion, green pepper, chilli and bacon and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Pour the egg mixture into the pan and stir with a fork to combine all the ingredients. Leave the mixture for a few seconds until the bottom begins to set. Tilt the pan away from you and, with a palette knife or spatula, turn the omelet over and cook the other side until it is lightly browned.
Transfer the omelet to a warmed serving plate and serve at once.