Goat Cheese, Tomato, and Caramelized Onion Omelette

Here we go, another "recipe" whose name pretty much sums things up. But I've never actually successfully made an omelette, so this was an accomplishment for me. Plus, say you have leftover goat cheese from a certain salad, and leftover tomatoes from a certain fish dish...well, there you go.

3 eggs, beaten
Butter
1/4 cup (ish) cherry tomatoes, halved
1/4 cup (ish) white onion, sliced or chopped
A few sprigs arugula
As much goat cheese, crumbled, as you want

First, caramelize the onions: take a frying pan and grease the bottom with butter, then add the onions and cook them on medium until they begin to soften and brown. Put them aside.

Second, do the same with the tomatoes (will take less time).

Butter the pan again and pour in the egg (turn up the heat a tad). Lift the pan and shift the eggs until the bottom of the pan is covered; you can lift up the sides a bit and let the egg run under itself a little, too. Cook until the top is nearly not runny, then add the onion, tomatoes, arugula, and cheese to one side. Fold the other side over the filling, then flip. Repeat the flip until the cheese is melty and all the egg is cooked. You could even serve it with a little arugula salad on the side.