White Egg Omelette with Tomato and Parsley

You Need:

2 eggs

1 chopped tomato

as much dried parsley as you like

salt and pepper to taste

olive oil

1. Saute tomato in the pan about 30 seconds add salt and pepper to taste. Add parsley.

2. Transfer cooked tomato and parsley in a bowl.

3. Crack eggs and remove yolk. Whisk egg whites slightly.

4. Heat oil in the pan and pour the egg.

5. Put the cooked tomato and parsley on the side of the egg. Fold the omelet over into a half circle and cook until fluffy.