Omelette with Spinach and Tomatoes

Pick over, clean, wash the spinach thoroughly and let it drain well.

Peel and finely dice the onion. Wash the tomatoes, quarter them, remove the seeds and dice them finely.

Vigorously whisk the eggs with whole milk, salt and pepper until the mixture is slightly frothy.

Heat 1 tbsp butter in a pan and sauté the diced onion until translucent. Add the spinach and let it wilt, then sprinkle the diced tomatoes over and season with salt and pepper.

Set the vegetable mixture aside and mentally divide it into four portions.

Heat 1 tbsp butter in a non-stick pan, pour in 1/4 of the egg mixture and spread 1/4 of the vegetables on top. Let set over low heat and sprinkle with some chives.

Carefully flip the omelette and let it finish cooking briefly, then remove it.

Repeat with the remaining egg and vegetable mixture to make three more omelettes and serve immediately if desired.