Farmhouse Bell Pepper & Herb Omelette

• 4 large egg Large Eggs
• 0.5 medium Red Bell Pepper, diced
• 0.3 cup Red Onions, diced
• 1 cup Baby Spinach
• 0.5 cup Cherry Tomatoes, halved, for garnish
• 2.5 tbsp Chives
• 1 tbsp Butter

Steps

1. Finely dice the bell pepper and red onion. Halve the cherry tomatoes and snip the chives.
2. Melt half the butter in a non-stick pan over medium heat and saute the pepper and onion for 4-5 minutes until softened and lightly caramelized.
3. Add the spinach and stir for 30 seconds, just until wilted, then tip the vegetables out onto a plate.
4. Whisk the eggs with a pinch of salt. Melt the remaining butter in the pan, pour in the eggs, and swirl to coat the base.
5. As the edges set, scatter the cooked vegetables over one half, then fold the omelette over and slide onto a plate.
6. Scatter with fresh chives and the halved cherry tomatoes, and serve immediately while warm.