In iron skillet saute chopped smoked brisket. Egg mix with dry soup and milk and pour over the mixture smoked brisket. Omelet fry as the edges are tight, lifted by a broad knife and peeled them with movement pour the liquid part of the middle. Fry on one side, sprinkle with parsley, folded in two and drip with tomato sauce. Serve immediately with toasted and spread with butter and a slice of bread itself of your choice.