Spanish omelette

Directions

1. 1
   Beat the egg yolks till sabayon (till the volume doubles)
2. 2
   Add oil in a frying pan.
3. 3
   Fabricate the bell pepper and mushroom into triangular cuts
4. 4
   Put the egg sabayon and place d fabricated items on it
5. 5
   Allow it to coagulate.
6. 6
   Put it in the salamander for 5-6 mins
7. 7
   Add salt and pepper powder
8. 8
   Serve hot with bread toast