Tomato Omelette

Finely chop the tomato.

Finely chop the green onion. (You can reserve a small amount now for garnishing later, if you like).

Melt the butter in a small non-stick frying pan over medium heat.

Add the chopped tomato to the melted butter.

Cook (sauté) for about 5 min, stirring occasionally, until the tomato softens.

Add the fresh spinach to the pan with the cooked tomato.

Stir gently and cook until the spinach wilts down completely, which usually takes about 1-2 min.

Season the vegetables with salt, black pepper, and garlic powder to your taste.

Stir the main portion of the chopped green onion (excluding any you reserved for garnish) into the vegetable mixture in the pan.

Reduce the pan heat to low.

If possible, make two small indentations (wells) in the vegetable mixture using a spoon.

Carefully crack the eggs directly into the pan, aiming for the indentations over the vegetables.

Cover the frying pan with a lid.

Let the eggs cook gently on low heat for about 5 min. Cooking time may vary, continue until the egg whites are opaque and fully set, and the yolks are cooked to your preferred level of doneness.

Carefully slide the entire mixture of vegetables and cooked eggs from the pan onto a serving plate.

Garnish with the reserved chopped green onion, if desired.

Serve immediately.