Omelette with green beans

INGREDIENTS

• 3 eggs
• 200 g green beans
• 100 g cherry tomatoes
• a bit of butter
• ground pepper
• salt
• chives

METHOD

1. Wash, clean, and chop the fresh green beans. Boil them in salted water for about 10 minutes. If using frozen green beans, a brief blanching or steaming should suffice. Drain them.
2. Wash and halve the tomatoes. Finely chop the washed chives. Crack the eggs into a bowl.
3. Melt a bit of butter in a hot pan. Beat the eggs in the bowl with a fork, adding salt and pepper. Sauté the green beans briefly in the butter, for about a minute, then pour in the beaten eggs. Wait about 15 seconds and then gently stir a few times.
4. Add the halved tomatoes, chopped chives, and sprinkle with grated cheese if desired.
5. Reduce the heat, cover the pan, and cook slowly for about 4-5 minutes. The omelette should be cooked through without being burnt on the bottom or raw on top. Serve with a vegetable salad.