Spanish Open-Faced Omelet Recipe | Food Network

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1/4 cup small diced red peppers
• 2 tablespoons small diced yellow peppers
• 1/4 cup small diced green peppers
• Salt and freshly ground black pepper
• 1/4 cup peeled, seeded, and small diced tomatoes
• 8 large eggs
• 1/4 cup pitted black olives
• 3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
• 6 leaves basil, chiffonade