Melt half of the butter in a pan.

Once the butter starts to bubble, add tomato. Saute for 1 minute.

Put the spinach in the pan. Cook for 30 seconds. Transfer everything in a clean plate.

Wipe the pan clean using a paper towel. Heat the pan in a stovetop using low to medium heat. Melt the remaining butter in the pan.

Beat the eggs in a bowl. Pour into the pan. Tilt the pan to distribute the beaten eggs equally.

Once the eggs starts to form, pour the cooke tomato and spinach over the egg. Top with shredded cheese. Continue to cook until the eggs are done.

Fold the omelet halfway to secure the filling. You can top the omelet with more cheese.

Transfer to a serving plate. Serve.

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