Instructions

• Place a large skillet over medium-high heat and add a tablespoon of olive oil. Add the onion and garlic and sauté for 2 to 3 minutes until soft.
• Add the diced tomato to the skillet and continue cooking for 5 minutes, allowing the tomatoes to release their juices.
• Incorporate the ground beef into the skillet and sauté until browned (approximately 5 to 7 minutes). Then season with salt and pepper and mix well. Taste and adjust the seasoning as needed.
• Transfer the beef mixture to a medium bowl. Stir in the peas and set aside to cool slightly. Once cooled, fold the beaten eggs into the meat mixture until well combined.
• Clean the skillet and heat the remaining tablespoon of olive oil over medium heat, then reduce the heat to medium-low.
• Spoon ¼ cup of the egg and beef mixture into the skillet, flattening it to roughly form a 3 to 4 in (8 to 10 cm) patty. Depending on skillet size, you may be able to cook more than one omelet simultaneously. Be sure to avoid overcrowding.
• Cook the omelet for 2 to 3 minutes on the first side. If it cooks faster, the pan might be too hot; adjust the heat accordingly for subsequent batches.
• Flip the omelet over and cook for an additional 1 to 2 minutes on the second side or until golden.
• Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (if needed) while you finish cooking the remaining batter.