Pesto Omelette with Crisp Garden Salad

Method 5 steps

1. 01

   Toss the salad leaves, cucumber and tomatoes with the olive oil, lemon juice and a pinch of salt. Set on one side of the plate.

2. 02

   Beat the eggs with the milk, salt and pepper until fully blended and no streaks of white remain.

3. 03

   Melt the butter in an 8-inch nonstick skillet over medium heat until foaming. Pour in the eggs and stir with a spatula for 30 seconds, then let them settle into an even layer.

4. 04

   When the top is barely set but still glossy, about 1 1/2 minutes, scatter the gruyere over one half and fold the omelette closed.

5. 05

   Slide onto the plate beside the salad and spread the pesto over the top in rough streaks while the omelette is hot.

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