1 med. size tomato, chopped
1 sm. green pepper, chopped
1/2 onion, chopped
2 sprigs parsley, chopped
1 stalks celery, chopped
1/4 c. black olives, sliced
1/4 c. sliced mushrooms
4 eggs

Peel the tomato and chop add the pepper, onion, parsley, celery, olives, mushrooms in a saucepan, add the seasoning and stew for 2 to 3 minutes. Beat the eggs, put them in an omelet pan and as soon as they begin to cook, add the chopped vegetables. Finish as for a French omelet.