Slice tomatoes thinly and toss together with the oil and finely chopped parsley, set aside. If you use dried parsley use about half amount of fresh as it is stronger. I use fresh from container in garden.
In different bowl whisk egg,Parmesan, thinly sliced spring onion, salt and pepper thoroughly.
Pour oil for making omelette into pan
When hot pour in the egg mixture swirl around to coat the pan
As the edges cook pull them into center of pan so that uncooked egg can run into gaps
Repeat until egg is almost cooked and bottom is golden. Gently flip or turn over, cook for one minute so that egg is still a little moist (egg will finish setting (cooking) on plate),slide onto plate
Season tomatoes if you want too, add onto half of omelette, fold other half over tomatoes, serve immediately.
