Omelet with Tomatoes

Mix eggs, salt and water or milk well. Dip tomatoes briefly in boiling water, remove the peel, cut in half, remove the seeds. Cut into tender strips, steam just in butter briefly (perhaps with chopped parsley and onions), season lightly with salt and add to the egg mixture just before baking. In a frying pan, melt half of the butter. Pour in the egg mixture and let it brown a little, moving the frying pan gently and pushing the curdled egg in with a small scoop. As soon as only the surface is wet, fold the omelet in half or roll it up. Add the rest of the butter and cook the omelet on the lower side until it is still slightly brown. Turn out the finished omelet on the spot onto a hot plate, garnish with a little parsley and serve quickly.

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