Wash and dry the lettuce leaves. Wash, dry, and halve the cherry tomatoes. Wash, dry, and slice the bell pepper (discard the inedible parts).

Crack the eggs into a tall container. Pour in the milk and add a pinch of salt. Beat with a mixer or a manual kitchen whisk until the ingredients are combined and the mixture has a uniform consistency.

Heat the butter in a non-stick frying pan (spread the butter over the entire surface). Pour in the egg mixture. Cook over medium heat, covered.

After about 3-5 minutes, the mixture should have set (if not, leave it on the heat for a little longer). Then fold the omelette in half and transfer it to a plate.

Enjoy it with the vegetables.