Veggie Omelette

Whisk together eggs in a bowl with a pinch of salt and black pepper until combined but not overly foamy.

Heat butter in an 8-inch nonstick skillet over medium heat until foaming.

Add your chosen vegetable(s) and sauté for 3–4 minutes, stirring occasionally, until tender and lightly browned. Season with salt and pepper. Transfer to a plate.

Return the skillet to medium heat and add a small knob of fresh butter. Once melted and foaming, pour in the whisked eggs.

Let the eggs cook undisturbed for 15–20 seconds until the bottom just begins to set. Using a spatula, gently push cooked egg toward the center and tilt the pan so uncooked egg flows to the edges. Repeat 2–3 times until the top is mostly set but still slightly wet.

Scatter the sautéed vegetables and cheese (if using) over half of the omelette. Fold in half and slide onto a plate.

Top with fresh herbs and serve immediately while hot.