Charred Pepper & Ham Omelette with Dill

Char the bell peppers by cutting them into quarters and grilling or broiling skin-side up until the skins are blistered and blackened. Transfer to a bowl, cover briefly to steam, then peel off the skins and finely chop the flesh.

Heat a skillet over medium heat and melt the butter. Add the chopped red onion, crushed garlic, and diced ham. Sauté, stirring frequently, until the onion is soft and lightly golden.

Peel and chop the tomato. Add it to the skillet along with the chopped peppers, black pepper, and fresh dill. Stir to combine, then remove from the heat. Let the mixture cool slightly, then strain to remove excess liquid so the omelette stays fluffy.

Crack the eggs into a bowl, season with salt, and whisk lightly just until blended. Gently fold in the cooled ham and vegetable mixture until evenly distributed.

Lightly grease a nonstick pan with olive oil and warm over medium-low heat. Pour in half of the egg mixture and cook slowly until the bottom is just set and lightly golden.

Using a spatula, fold the omelette in half and cook for about 1 minute more, until the center is softly set. Slide onto a plate and repeat with the remaining mixture. Cut each omelette in half and serve warm.