Omelette with cheese

Wash 2 tomatoes, cut them in half, remove the stem and cut them into medium pieces.

Heat a pan with 2 tbsp. l. of sunflower oil, transfer the tomatoes, add 100 g of spinach leaves and a little salt. Stir and cook for a minute on medium heat.

Crack 4 eggs into a bowl and beat with a fork until smooth. Add a little salt, because the cheese will also add saltiness. Pour the egg mixture into the pan. Cover the pan with a lid and cook on low heat for 2 minutes.

Cut 100 g of cheese into slices and place on the omelet in a circle and inside.

Cover and continue to cook for another 5 minutes. During this time, the cheese should melt well.

Sprinkle the finished omelet on the pan with a pinch of oregano and serve immediately. Cut into triangular pieces with a wooden spatula and enjoy. If desired, pour the finished dish with balsamic vinegar like a pizza.