Stuffed Omelette

Beat the whites until stiff and frothy; add 2 tablespoons of water and beat until a firm meringue forms

Beat the yolks until they thicken and take on a light color

Add the yolks to the whites, mixing well

Melt the butter in a non-stick skillet with a diameter of about 10 inches

Pour the egg mixture into the skillet, spreading it evenly, leaving a little higher at the edges

Reduce heat and cook for 7-8 minutes, or until the eggs have firmed up and the bottom is golden brown

Before serving, cover half of the omelette with chopped bell peppers, prosciutto in strips or squares, and one or two tomato slices

When ready, loosen the edges of the omelette, cut it in half, and slide it out of the skillet onto a plate

Fold the omelette in quarters