Spinach and Tomato Omelet
Rinse the spinach and spin dry. Peel and dice the shallot. Rinse the tomatoes, cut into quarters, remove seeds and dice.
Whisk together the eggs and milk. Melt the butter in a non-stick pan and cook the shallots. Add the spinach and wilt, then add the tomatoes and season with salt and pepper. Pour the egg mixture into the pan and cook over low heat for 1-2 minutes.
Sprinkle with chives, flip the omelette and finish cooking for 1-2 minutes. Serve immediately.