Herb Omelette with Cherry Tomatoes

Step 1

Halve the 1 cup cherry tomatoes and finely chop the 1/2 small onion and 2 tbsp fresh mint. Rinse and roughly chop the 1 cup spinach.

Step 2

In a medium bowl, whisk the 4 eggs with the 1/2 tsp salt and 1/4 tsp black pepper until just combined and slightly frothy, about 30 seconds.

Step 3

Heat 1 tbsp of the 2 tbsp olive oil in a nonstick skillet over medium heat. Add the onion and cook until soft and translucent, about 3 minutes.

Step 4

Add the cherry tomatoes and spinach to the skillet. Cook, stirring occasionally, until the tomatoes soften and the spinach wilts, about 2 minutes.

Step 5

Pour the beaten eggs over the vegetables in the skillet. Sprinkle the chopped mint over the top. Cook without stirring until the edges set, about 2 minutes.

Step 6

Gently lift the edges with a spatula and tilt the pan to let uncooked egg flow underneath. Cook until the center is just set but still moist, about 2 more minutes.

Step 7

Fold the omelette in half, slide onto a plate, and serve hot.