Sundried Tomato Omelette

Saute onion and tomatoes in olive oil until onions are translucent. Remove from pan and let cool a minute.

In a medium bowl, scramble eggs until smooth. Add tomatoes and onion, salt and pepper to eggs and mix well.

Melt the butter in the same pan. When hot, add the egg mixture and cover pan. Lower heat to medium low.

When the eggs begin to set, add the fontina cheese on one side and flip the omelette over the cheese. Cover and cook on low until the eggs are set. Let rest a minute before serving.