Instructions: Cut bacon in squares and fry it in the olive oil. When bacon is browned, add ham cut fine, pork sausage sliced, and chick-peas, drained. Sprinkle with black pepper and salt. Fry until chick-peas begin to brown. Cool slightly before adding to bowl containing two beaten eggs. Stir mixture while reheating frying pan with additional oil (if needed to cover the bottom of the pan). When the oil is on the verge of smoking, pour in mixture and keep shaking the pan and sliding a spatula or knife around the edges of the omelet to keep it free and to form a high, rounded edge. When the omelet is almost firm, hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up. This is easiest to do if the plate you use fits neatly inside the frying pan. Shake the pan while the second side browns. Serve at once.

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