Some flavour combinations are a hit. And they need nothing else. Such is the case in this very simple omelette where three ingredients, apart from the eggs, mingle so perfectly that the result is a really refined taste you wouldn't expect from such commoners.
In the pan you use for your omelettes, pour some olive oil to cover the surface, and just a little bit more. Add enough of:
Onion, in as small pieces as your knife skills allow
Butternut Squash, peeled and cut into very small pieces, ideally as small as a pine nut
Broccoli stems, cooked and very thinly cut
Salt, a pinch
to completely cover the surface and saute them over medium heat until the squash has softened.
Whisk together the eggs in a bowl and season them (salt to taste), turn heat down, and pour over the vegetables. Use a wooden spoon or silicone spatula to stir everything together, then allow the eggs to slightly set on the bottom. Turn heat even lower and cover the pan with a well fitting lid. Cook for 3 minutes, by which time the top surface of the omelette should be just set. Remove lid and add:
Broccoli florets, cooked and shredded
Increase heat slightly in order to colour the bottom while warming the florets, a few more seconds. Slide on a plate, and finish off with:
Sea salt flakes
Black pepper, freshly ground
Lemon or lime juice, a few drops