1 cup onion, thinly sliced
1 cup red peppers, diced
2 tablespoons butter
1 pound diced peeled tomatoes
salt and pepper to taste
1 tablespoon chopped parsley
Saute onions and peppers in butter over low heat until tender, about 10 minutes. Add tomatoes and simmer until tender and most of liquid has evaporated.
In a large bowl, whisk eggs. Strain in a bowl. Season with salt and pepper to taste. Add chopped parsley.
Make individual omelets with the egg mixture.