When I was doing the chunky omelet series (1.0, 1.5, 2.0, 3.0), Lydia and I had a conversation about the large pieces of tomato in the omelets. Tomatoes are very nice when they’re just sliced and salted. In the omelet they burst with juicy flavors. Especially when they’ve been fried in onions first, ooh sooo good! (^_^)
She mentioned that she adds chopped parsley to her omelets — what a great idea! I’ve been waiting for the parsley in my garden to grow enough for me to start taking some cuttings.
I chopped the cuttings into small pieces and beat them into the eggs with salt to taste.
Fried some onions and tomatoes, when the tomatoes softened I sprinkled some salt on them, and added the egg mix to the pan.
Served the omelet with lightly buttered toast.
I love the colours in the omelet