Omelet with Parsley and Tomato

Crack the eggs in a bowl and add the whites.

Add salt and pepper to taste and beat.

Cut the tomato into small pieces and chop the parsley. Add salt and pepper and mix with the eggs.

Heat a pan over medium heat. Once heated, pour the oil, spread and add the mixture.

Cover and cook over medium-low heat until they set a bit, about 4 minutes.

Then fold carefully, lower the heat and continue cooking for 1 or 2 minutes.

Remove from heat and serve the omelet with tomato and parsley.