Chopped onion, 1 teaspoon,
Chopped parsley, 1 teaspoon,
Butter, salt, pepper.
Scald and skin the tomatoes, melt a small piece of butter in a saucepan, and to it add the onion and parsley. Season with salt and pepper; put in the tomatoes and let them remain in the butter for 2 minutes.
Turn out the mixture and set it aside until it is quite cool. Beat up the eggs, together, and mix them in with the tomatoes. Place a lump of butter about the size of a walnut in a frying-pan and when the butter dissolves pour the omelette mixture into the frying-pan, leaving it over the fire until the omelette rises to the top.
It should be served at once.