Prepare a coated pan (preferably with a lid, 28 cm in diameter). Beat the eggs, whisk with about a sip of milk and season with a little salt, pepper and nutmeg.
Clean and wash two spring onions, cut into thin slices and fry a little in the vegetable cream on the highest setting. As soon as the onions get some color, pour the egg mixture over them and reduce the heat (we always go from 6 = highest level to around 2 - 3).
Optionally, you can now put the lid on the pan, this speeds up the process a bit. When the egg mixture starts to set, turn and bake from the other side. Depending on the pan, the stove can already be turned off.
In the meantime, wash the tomato, cut it in half and remove the stalk. Then cut into about 5 mm thick slices.
Cover half of the omelette with two slices of cheese and spread the tomato slices on top. As soon as the second side of the omelette is done, place the two remaining cheese slices on the top half of the omelet that is still free and fold it over immediately.
Served with a fresh salad, the amount is enough for a delicious dinner for two people, if you are really hungry it is a great, high-energy breakfast for one person.
This recipe is very variable in terms of ingredients and filling: For example, you can fry about 50 g of bacon cubes with the spring onions. Or bake a chopped pepper. Spread with a little (herbal) cream cheese and top with tomatoes, it tastes even fresher.
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