tsp olive oil,
small onion sliced,
quarter of a small red pepper, sliced,
medium tomato skinned and sliced,
chopped fresh parsley or chives to garnish.
Heat 1/2 tsp. olive oil in a saucepan and gently saute the onion and pepper until soft. Add the tomato and paprika and continue cooking for five minutes until the mixture is soft and pulpy. Heat the remaining oil in an omelette pan. Beat 2 tbsp of water into the egg whites to lighten the mixture and then use to make an omelette. Fill the omelette with the tomato mixture and serve sprinkled with chopped parsley or chives