Cheese and Tomato Omelet

Ingredients

Butter

1 tablespoon

Black pepper

to taste

Salt

to taste

Tomato

1 medium, diced

Cheddar cheese

1/2 cup, shredded

Eggs

3 large

Fresh herbs (optional)

1 tablespoon, chopped (e.g., parsley, chives)

Instructions

1. In a medium bowl, beat the eggs with a pinch of salt and black pepper until well combined.
2. Heat the butter in a non-stick skillet over medium heat until melted and slightly bubbling.
3. Pour the beaten eggs into the skillet, tilting the skillet to ensure the eggs evenly cover the bottom. Let it cook undisturbed for about a minute, or until the edges start to set.
4. Sprinkle the shredded cheddar cheese and diced tomatoes on one half of the omelet, and add fresh herbs if using.
5. Carefully fold the other half of the omelet over the filling using a spatula. Cook for another 2-3 minutes, or until the cheese is melted and the omelet is cooked to your desired doneness.
6. Slide the omelet onto a plate, garnish with additional herbs if desired, and serve hot.