Recipe - Cheesy Spanish Omelette

1 tablespoon Olive oil
2 tablespoon Butter
1 Onion, chopped
1 Garlic clove, crushed
1 Red bell pepper, seeded,
minced
Three fourths cup Finely shredded green
cabbage
4 sl Bacon, chopped
1 teaspoon Fenugreek
One half teaspoon Ground coriander
4 Eggs, beaten
1 tablespoon Cold water
Salt to taste
Fresh ground pepper to taste
One half cup Grated Cheddar cheese
Red bell pepper strips (opt)
Fresh Italian parsley
sprigs (opt)

Heat oil and butter in a mediumsize flameproof skillet. Add onion, garlic,
bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring
occasionally. Add fenugreek and coriander and stir well.

Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into
skillet. Swirl skillet to ensure an even coating. Cook over low heat 34
minutes or until mixture is golden brown underneath. Sprinkle with cheese
and place under preheated broiler and cook until mixture is set on top and
cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and
parsley sprigs, if desired, and serve hot.