Steps
1. In a bowl, beat the eggs and season with salt and pepper.
2. Heat a non-stick skillet over medium heat and add a drizzle of oil.
3. Add the minced garlic to the skillet and sauté for a minute until fragrant.
4. Pour the beaten eggs into the skillet and let it cook undisturbed for a minute.
5. Sprinkle the shredded cheese evenly over half of the omelette.
6. Carefully fold the empty half of the omelette over the cheese to form a half-moon shape.
7. Cook for another 2-3 minutes until the cheese is melted and the omelette is cooked through.
8. Meanwhile, combine the torn lettuce and diced tomato in a bowl to make the salad.
9. Season the salad with salt and pepper, and toss gently to coat.
10. Serve the garlic cheese omelette hot with a side of the tomato salad.
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