Herb Omelet with Salad
Beat the eggs with salt and pepper to taste. Whisk in parsley. Heat canola oil in a large, non-stick skillet. Pour in eggs and cook until set, then slide out omelet, roll up and keep warm.
Rinse the lettuce, trim and spin dry.
Rinse the tomatoes, cut into quarters, remove seeds and dice.
Mix vinegar with salt and pepper to taste and whisk in oil. Mix with the tomatoes and the lettuce leaves. Cut omelet into slices and place on the salad.