Omelette with onions and cheese

Heat the butter in a large frying pan and let the onions sprinkled with the thyme and some salt and pepper on a medium heat, stirring regularly for about 10 minutes until they start to color. In the meantime, cut the goat's cheese into cubes.

Beat the eggs in a bowl and beat in the grated Gouda cheese and salt and pepper.

Turn the heat under the pan with the onions low. Pour the eggs over the onions and sprinkle the omelet with the cubes of goat's cheese. Place a lid on the pan and let the omelette bake for about 15 minutes until the bottom is colored and the top is solidified.

Cut the omelette into points and add bread and a tomato salad.