Tomato Omelet
2 large ripe tomatoes 1 teaspoon flour 2 tablespoons butter 3 eggs Peel the tomatoes; chop them fine; season with pepper and salt; dust with the flour; mix it in so that there are no lumps; then add a tablespoon of butter, melted. Beat the eggs, separately and then together; add them to the tomatoes and mix well. Put a second tablespoon of butter in a frying-pan; pour in the omelet; brown slowly; fold over and serve on a hot dish garnished with parsley or slices of red tomato.