Ingredients

200g can of luncheon Zenah, cut into cubes.

¼ cup grated kashkaval cheese.

¼ teaspoon black pepper powder.

1 large green pepper, chopped.

¼ cup grated kashkaval cheese.

2 tps. butter or ghee.

½ teaspoon salt.

3 eggs.

Method

In a bowl, whisk 3 eggs, ½ teaspoon salt, and black pepper.

In a medium-sized frying pan, heat the ghee or butter and pour the egg mixture.

Cook over medium heat, pushing the cooked edges of the omelet into the center while the eggs cook.

Then tilt the pan to allow the uncooked mixture to flow to the edge, when it sets on top of the eggs.

Add the capsicum, cheese, and luncheon zenah, and cook until the bottom of the omelet turns brown.

• Mortadella
• Cheese

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