In a small saucepan, heat the olive oil on medium heat. Add add onion, garlic, spring onion, bell pepper, thyme, tomato, on medium heat and sauté. Add callaloo allow to simmer on low heat for 5-10 minutes or until tender and set aside.
In a large nonstick skillet, melt the butter. Add the eggs and quickly whisk them until well combined. As the eggs cook, use a spatula to draw back the eggs, ensuring they cover the whole bottom of the pan.
Once the eggs are partially cooked and no longer running along the pan, sprinkle the optional cheese blend over the eggs. Let the cheese partially melt, then add salt and pepper to taste.
Cook the omelette until the eggs are golden brown add in Callaloo and fold the omelette in half and serve.
