Omlette

First, crack your eggs into a small bowl and beat them together well with a fork. Some people suggest adding a teaspoon or two of water for a fluffier omelet, but with all those high-water-content bell peppers, this doesn't seem necessary.

Heat a nonstick skillet or omelet pan over medium heat and add the olive oil. Add the diced onion, if using, and saute for 3 to 5 minutes.

Add the chopped red or yellow and green bell peppers and cook for 1 to 2 minutes or just until the bell peppers are slightly tender. Turn off the heat.

Using a slotted spoon, lift the onions and peppers (leaving behind the oil) out of the skillet and transfer to the reserved beaten eggs and combine well.

Using several paper towels, carefully wipe the skillet and place it back over medium heat.

Add the butter or margarine and give the pan a quick tilt to make sure the butter coats the entire bottom of the pan.

Pour in the egg mixture and sprinkle it all with a dash of salt and pepper and the optional garlic powder.

Tilt the pan and lift the edges of the omelet as it starts to cook in order to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker