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Tomato Omelet

Scald and skin a large tomato, chop it up and mix in a little minced shallot. Beat the yolks and whites of three eggs separately; then mix the beaten yolks with the tomato and shallot, seasoning with salt and pepper to taste. Put one and one-half ounces of butter into an omelet-pan, and when it is quite hot, add the whites of the eggs to the other mixture, turn it into the pan and cook gently for two or three minutes, stirring often. When done, place the omelet on a dish, and serve.