Serves 4 to 5
• 1½ lbs. bell peppers (about 4 medium-sized)
• 1 large onion
• 3 Tbs. olive oil
• 1 large tomato, coarsely chopped
• ¾ tsp. salt
• fresh-ground black pepper to taste
• 4 oz. cream cheese
• 8 to 10 eggs
• salt and pepper to taste
• butter for frying
1. To make the filling, first roast the bell peppers—either green or red—in the broiler, turning them often, until they are evenly charred and blistered all over. Hold them under cool, running water as you slip off their skins, then remove the cores, seeds, and ribs. Cut the peppers into short strips, about 1 inch by ½ inch.
2. Peel the onion, quarter it, and thickly slice it. Sauté in the olive oil in a fairly large skillet until soft and translucent and barely starting to show color. Add the chopped tomato, the bell pepper strips, ¾ teaspoon salt, and fresh-ground pepper and stir over medium heat until the tomato is soft. Cut the cream cheese into small chunks, add it to the vegetable mixture, and continue stirring over medium heat until the cheese has melted and formed a smooth sauce around the vegetables. Keep the filling hot while making the omelets.
3. Make 4 or 5 individual omelets, according to directions. When the eggs are nearly set but still moist on top, spoon some of the hot filling over one side of each omelet and fold the other side over it. Leave the omelet in the pan for another 30 seconds or so, then serve immediately.
