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Omelette Paloise

Rub lightly interior of a bowl with half bean sound garlic, then break in eight fresh eggs, add a half teaspoon freshly chopped parsley, half gill cream, half teaspoon salt, two saltspoons pepper, and sharply beat with fork for two minutes. Plunge a sound green pepper in boiling water for two minutes, take up and skin with a coarse towel, seed and cut it in small square pieces. Place in a frying pan with an ounce raw lean ham cut in small squares and a tablespoon melted butter, then fry for five minutes, tossing once in a while. Drop in eggs, briskly stir with fork for two minutes and let rest for a half minute; fold up opposite sides to meet in centre and let rest for a minute, turn on a hot dish and serve.