Red Onion and Red Pepper Omelette with Tarragon

A simple dish to wind up the day. Half a diced red onion, and a third of a red pepper, also diced, fried in sunflower oil for around seven minutes at a medium heat.

Two large free-range eggs were beaten with a little water and a pinch of salt, plus some oregano and tarragon. Then added to the omelette pan, and cooked at a low heat, after an initial medium heat. The pan was covered for the cooking at a low heat. Judge progress by eye. Ten minutes should be enough to ensure the omelette is fully cooked.