Egg white omelette with herbs and fresh tomatoes

Ingredients:

• 0.5 cups grape tomatoes, halved
• 1 tbsp red wine vinegar
• 1 tbsp extra-virgin olive oil
• Whites of 5 large eggs (or 1.5 cups of whites)
• 1/4 cup coarsely chopped parsley leaves
• 3 cups mixed small salad greens

Preparation:

1. Position the rack on the level closest to the heating element and preheat the oven to grill mode.
2. Combine tomatoes with vinegar and 1 teaspoon olive oil. Season with salt and pepper; set aside.
3. Heat a medium nonstick skillet over medium-low heat. In a large bowl, whisk the egg whites until doubled in volume; season with salt and pepper and stir in the parsley. Add the remaining 2 teaspoons of olive oil to the skillet. Pour the whites into the skillet and swirl the pan to distribute the mixture. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes.
4. Transfer the skillet to the oven and broil until the omelet is set and beginning to brown, about 30 seconds. Spoon half the tomato salad over half the omelet and fold the other half over the filling. Transfer the omelet to a serving platter and top with the remaining tomato salad. Serve with mixed greens.