We received this recipe from Eleni Karaoli, cofounder of the Civil Society Advocates social ogranisation in Cyprus. This is her favourite specialty. ‘This omelette is very tasty and colourful, and there is always space for creativity when preparing it’ – Eleni wrote. This omelette is perfect for a spring or summer breakfast!

Recipe for one very hungry person or two less-hungry people.

Ingredients:

• 4 eggs
• 1/4 green bell pepper
• 1/4 red bell pepper
• 1/4 orange bell pepper
• 1/4 yellow bell pepper
• 1/2 small white or red onion
• 2 tablespoons fresh milk or water
• salt
• olive oil
• you may also add: spring onions, leek, chilli, cherry tomatoes, fresh or dry mint, cinnamon, black pepper, nutmeg, lemon juice, feta cheese

Preparation:

1. Wash and cut bell peppers (I like it cut into strips).
2. Pour two tablespoons of olive oil into a frying pan. Add the peppers and fry for 6-8 minutes, stirring occasionally to prevent sticking. You can cover the pan for a few minutes to allow the vegetables to retain their juice, then remove the lid to allow the water to evaporate.
3. In a small bowl, whisk the eggs with the milk (or water), salt, pepper and dried mint (if you have fresh mint, add it at the end). Whisk until you have a smooth batter.
4. Pour 2-4 tablespoons of olive oil into the pan with the peppers, wait a few seconds and add the eggs. Cover for two minutes.
5. Using a spatula, gently push the fried edges of the omelette towards the centre of the pan so the raw eggs flow freely onto the hot surface. Continue until the omelette is ready. Remove the pan from the cooker.
6. Sprinkle the omelette as desired with feta cheese, chives, freshly chopped mint or cherry tomatoes. You may add a few drops of lemon juice. Serve immediately while warm.