Omelet with Parmesan

In a bowl, add the grated parmesan cheese and the egg white, mix very well. 

Shape this mixture into a ball and transfer it to a chopping board lined with a plastic bag. Cover the ball with another plastic bag, flatten it by hand and stretch it out with a rolling pin, shaping it into a thin pancake. 

Now, grease a skillet with unsalted margarine, transfer the parmesan mixture to the skillet and let it fry until golden brown.

Now, flip it and fry on the other side as well. 

Once you’ve done that, in a bowl, add the whole egg and the egg yolk, mix well. 

Add the salt, the black pepper, the sweet paprika and the turmeric, mix until incorporated. 

Next, grease a skillet with unsalted margarine again, and add the tomato cut into round slices. 

Let them fry for 1 minute. 

Now, flip the tomatoes, add the egg mixture, cover the skillet and let it all fry for 2 minutes. 

After this indicated time, top it with the grated mozzarella cheese. 

Sprinkle parsley and chives to taste, place the parmesan crust all over it and let it all fry for another minute. 

Once you’ve done that, fold it in half and serve.