2 Tablespoons water
1 Teaspoon butter
1 Cups chopped and cleaned tomato
1/8 Cup finely chopped sweet onion
1/4 Cup shredded Italian or Mexican style cheese
1 Teaspoon olive oil
1/4 Teaspoon dried Italian seasonings
In a bowl, beat 3 eggs and 2 tablespoons of water to a smooth consistency. Set aside.
Clean and chop enough tomato to produce one cup. “Clean” means remove the seeds.
Finely chop onion until you have 1/8 cup.
Preheat two twelve-inch frying pans over 1/8 heat (notch just below 1/4, depending on your stove).
Add 1 teaspoon olive oil to one pan, then the tomato and onion mix. Cook for a minute or two. Remove from heat. Drain excess liquid from pan.
Melt 1 teaspoon butter in the other pan and spread evenly over pan surface. Then add the egg mixture and spread evenly. Allow the egg mixture to cook until you see only yellow when you look through bubbles.
Add tomato and onion mix to one half of egg surface and cheese to the other half. Sprinkle 1/4 teaspoon of dried Italian spices over the tomato and onion mix. Cover for two minutes. Take cover off and fold half with cheese over on top of half with tomato and onion. Cover for another minute. Slice in half and serve. (If the omelet is wet from the tomatoes, drain off the excess liquid.)
Congratulations! You’ve made a pizza omelet that will add valuable vegetables to your healthy diet.