Melt half of the butter in a pan and saute cherry tomatoes and broccoli florets
Set aside
Lightly whisk the eggs with salt and ground black pepper
In a nonstick fry pan add the rest of the butter and when it is heated pour in the egg mixture and swirl the pan ensuring a thin, round omelette is formed
Briefly cover with a tight-fitting lid so the surface egg is almost cooked
Spoon the broccoli and cheery tomato filling, sprinkle cheddar cheese, and fold the omelette
Serve on a plate and enjoy!
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