Tomato and Onion Omelette

Whisk the eggs In a bowl, whisk the eggs with salt and pepper. If desired, add milk to the eggs for a fluffier omelette.

Heat the skillet Heat olive oil in a non-stick skillet over medium heat.

Sauté the onions Add the chopped onions to the skillet and sauté until they become translucent.

Cook the tomatoes Add the diced tomatoes to the skillet and cook for a few minutes until they soften.

Add the eggs Pour the whisked eggs into the skillet, spreading them evenly over the onions and tomatoes.

Cook the omelette Cook the omelette for a few minutes until the edges start to set.

Tilt the skillet Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges.

Fold and finish cooking Continue cooking the omelette until the center is set but still slightly runny. Fold the omelette in half and cook for another minute.

Serve the omelette Slide the omelette onto a plate and serve hot.