INGREDIENTS
5 or 6 thin-fleshed long green peppers (or 3 large pulpy peppers), 6 or 7 fresh eggs, extra olive oil, salt.
PROCEDURE
Remove the seeds and white filaments of the peppers. Cut them into thin slices or cubes. Cook them in a pan with a drizzle of oil and salt, over a very low heat for a few minutes. They don't have to get dark. Whisk the eggs with a fork and add them to the peppers. After a few minutes the omelet is ready.