Thinly slice the red onion.

Roughly chop the sun-dried tomatoes.

In a small bowl, whisk the eggs with a pinch of salt and pepper.

Warm a nonstick pan over medium heat.

Add the oil (or use some of the oil from the sun-dried tomatoes).

Sauté the sliced onion for about 2 minutes, or until it starts to soften.

Stir the chopped sun-dried tomatoes in with the onion.

Cook for another 1–2 minutes, allowing the flavors to combine.

Evenly spread the onion and tomatoes in the pan.

Gently pour the whisked eggs over them.

Cook the omelette for about 2–3 minutes, or until the bottom is set.

Use a spatula to lift the edges of the omelette, letting any uncooked egg run underneath.

Cook to your preferred doneness. You can fold it or flip it if you like.

In a small bowl, toss lettuce, cucumber, and cherry tomatoes.

Drizzle with olive oil, and season with salt and pepper.

Slide the omelette onto a plate.

Serve alongside the fresh salad.

Enjoy your quick and delicious breakfast!