Hungarian Omelette

Hungarian Omelette

From an old WW cookbook

Serves 1
Points per serving 4½

1½ tsp olive oil
1 small onion, sliced
¼ red pepper, de-seeded & sliced
2 medium tomatoes, skinned & sliced
1 tsp paprika
salt
2 eggs, beaten
chopped fresh parsley or chives to garnish

Heat 1 tsp oil in a small pan and saute the onion and pepper until soft. Add the tomatoes and paprika and cook gently for a further 5 minutes until the mixture is soft and pulpy. Season.
Heat remaining oil in an omelette pan. Beat 2 tbsp water into the eggs to lighten the mixture and use to make an omelette.
Fill the omelette with the tomato mixture and serve, sprinkled with parsley or chives.