Tomato and Cucumber Omelet

Ingredients

• Olive oil (2 tablespoons)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Fresh parsley (1 tablespoon, finely chopped)
• Red onion (1/4 cup, diced)
• Cucumber (1/2 cup, diced)
• Tomato (1/2 cup, diced)
• Eggs (3, large)

Instructions

1. In a large bowl, whisk together the eggs, salt, and pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the diced tomato, cucumber, and red onion to the skillet. Saute for 2-3 minutes until the vegetables are slightly softened.
4. Pour the whisked eggs evenly over the vegetables in the skillet, and reduce the heat to low.
5. Cook the omelet for 3-4 minutes, gently lifting the edges with a spatula to allow the uncooked eggs to flow underneath.
6. Once the eggs are almost set, sprinkle the chopped parsley over the omelet.
7. Carefully fold the omelet in half, and cook for another 1-2 minutes until the eggs are fully cooked.
8. Slide the omelet onto a plate, cut it in half, and serve hot. Enjoy this Mediterranean delight!