Omelette with broccoli and tomato salad

Ingredients:

• 3 cups chopped broccoli (about 1 small head)
• 1 tbsp unsalted butter
• 3 cups frozen grated potatoes (about 220 g)
• 8 large eggs
• 2 tbsp. milk
• 1.5 tbsp. grated havarti or cheddar cheese (about 170 g)
• 2 tbsp. l. olive oil
• 1 tbsp red wine vinegar
• 1 teaspoon Dijon mustard
• 8 small tomatoes, cut into wedges
• 2 green onions, chopped

Preparation:

1. Preheat oven to 190°C.
2. Place the broccoli in a microwave-safe bowl and sprinkle with 3 tablespoons of water. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. Meanwhile, melt the butter in a medium nonstick skillet over medium heat. Add the grated potatoes and season with a little salt and pepper. Cook, stirring occasionally, until golden brown, about 15 minutes.
3. In a large bowl, combine the eggs, milk, cheese, 1/2 teaspoon of salt, and black pepper to taste. Stir in the broccoli mixture. Spread the potatoes in an even layer, then pour the egg and broccoli mixture on top. Transfer the pan to the oven and bake until the omelet is set, 15-20 minutes.
4. Whisk the olive oil, vinegar, and mustard in a bowl. Add the tomatoes and green onions and toss. Season with salt and pepper to taste. Invert the omelet onto a plate and cut into wedges. Serve with the tomato salad.