Tomato and parsley omelette

Method

1. Toss the tomatoes with the parsley and extra-virgin olive oil in a bowl. Put the eggs, parmesan and spring onion in another bowl and beat with a fork. Season well. Put the oil or butter in a frying pan over a medium heat. When hot, pour in the egg mix and swirl so it coats the bottom of the pan. As the edges cook, pull them into the centre with a wooden spoon so the uncooked egg runs into the gaps. Repeat until the egg is almost all cooked and the bottom is golden, then gently flip over and cook for 1 minute or so on the underside.
2. When the omelette is cooked but still a little soft in the middle, slide it out of the pan and onto a plate. Season the tomato, tip it onto one half of the omelette, then fold the other half over. Serve immediately.