This is a really easy, quick Spanish-style recipe you can have for breakfast, lunch or dinner. Dice some green pepper, garlic and onion and sauté in a little Pure spread or olive oil until soft. Throw in some halved cherry tomatoes, de-seeded if you like, but I tend to throw the lot in, and cook a little more. Beat three eggs well and season. Throw the eggs into the pan and move it about a bit with a fork to mix. Once it’s set on the bottom, pop it under the grill or into the oven for a few minutes to cook through. Whilst it’s cooking, chop up some smoked red peppers that you can get in jars (or aubergines/mushrooms or non-smoked peppers; use the ones in oil not vinegar) and then sprinkle this over the top of the omelette to serve. It goes nicely with some grilled bread drizzled with olive oil.
For meat eaters and to make it more authentic, you could add some chopped Spanish ham or chorizo on the top too.