Spinach, rocket and goats’ cheese omelette

Method

Heat the oil in a non-stick frying pan over a low to medium heat and cook the onion, covered, for about 5min until soft. Remove the lid and increase the heat to medium-high. Cook the onion for another 5min until golden. Put in a bowl and set aside.

Lightly whisk 3 eggs in a small bowl with seasoning to taste. Put the frying pan over a medium heat until hot. Add
half the butter and wait until it starts to foam. Pour the eggs into the pan and, using a spatula, pull the egg continuously from the outside edge towards the centre to let the uncooked mixture flow into the space. When all the uncooked egg has gone from the edge, continue to cook for another minute or two just until the omelette is set on top and tinged golden brown underneath.

Sprinkle half of the onion, salad and cheese over the centre of the omelette, then fold the omelette into thirds and slide out onto a plate.

Repeat with the remaining ingredients to make a second omelette and serve.