First wash the peppers and clean them, then cut them into strips.
Chop the onion and let it dry in a pan with a little oil, then add the peppers.
Add salt, cover with lid and cook for 15-20 minutes or until tender.
Drain from the oil, without throwing it, and let it cool.
In a bowl, beat the eggs with salt, pepper and Parmesan.
Add the peppers and stir gently.
Pour some of the peppers into a pan, add the egg mixture, cover with a lid and cook over medium-low heat for 5-6 minutes or until the eggs have thickened.
Then remove the lid, raise the heat and cook for another 3-4 minutes.
Serve your omelette with peppers hot, warm or even cold.
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