Light tomato omelette

Ingredients for 1 servings:

• 1 egg(s)
• 2 egg whites
• salt and pepper
• 1 ¼ tsp olive oil
• ¼ garlic clove(s), chopped
• 1 large tomato(s), diced
• ½ tbsp fresh parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Heat 1/4 teaspoon of oil in a 26cm non-stick frying pan. Add the garlic, diced tomatoes, and a pinch each of salt and pepper, and cook for 5 minutes, stirring, until most of the liquid has evaporated. Remove from the heat and stir in the parsley. For the omelet, put the egg, egg white, and a pinch each of salt and pepper in a bowl with 2 tablespoons of water and beat with a fork. Heat 1 teaspoon of oil in a 26cm frying pan and pour in the egg mixture. Once the omelet is firm on the bottom, move and shake the pan to prevent sticking. Spoon the filling onto the omelet, fold the omelet over with a wooden spatula, and serve.