Tomato Omelette

Instructions

1. Prepare Vegetables

   • Finely chop the tomato.

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

2. Sauté Tomato

   • 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.

3. Wilt Spinach & Season

   • 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.

4. Add Green Onion

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

5. Cook Eggs

   • 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.

6. Cover and Steam

   • 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.

7. Serve

   • 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.