Delicious Omelette topped with Tomatoes

Ingredients:

• 2 eggs

• 3-4 Cherry Tomatoes or ¼ of a whole tomato

• ¼ Milk

• 1 Thyme

• 1 tsp scallion/Green onion plant

• 1 Tbsp Olive oil or butter

• Seasoning: salt, pepper, lemon pepper 

• Optional: 1/4 cup of cheddar cheese

Equipment:

• Frypan

• Rubber spatula

• Small bowl

• Fork/spoon/whisk - a utensil to mix the eggs.

• Knife

• Optional: Cutting board 

Directions:

1. Crack 2 eggs in a small bow then whisk. Add ¼ cup of milk, a dash of salt and pepper, and 1 thyme (take the small leaves and put them in the bowl) then whisk. Cut the cherry tomatoes in half or cut ¼ of the whole tomato into small cubes. Dice the scallion in a small size.

2. Set the medium fry pan on medium heat and add olive oil or butter. After the butter is melted or let the oil sit for 20 seconds, then add the egg mix to the pan. Use a spatula to push the cooked eggs from the edge of the pan to the center of the pan. Tilt the pan where the uncooked eggs will fill in the space. 

3. Then optionally you can add cheddar cheese to 1/2 of the omelet. You can either flip the egg into an omelet with the rubber spatula or set ½ of the omelet on a plate while the other half is in the frying pan then flip the omelet by the frying pan.

4. Put the tomatoes (with a pinch of salt & pepper) in the frying pan for 1 minute on low heat then scallion and mix for 10 seconds.

5. Top the omelet with tomatoes and scallion.