Fluffy three-veggie omelet with walnuts and lamb's lettuce

Peel the carrots and cut them into small dice. Cut the broccoli into small florets, slice the mushrooms and roughly chop the walnuts.

Bring a saucepan of salted water to a boil, drop in the carrots and broccoli and cook them 5 min, then drain them well in the colander.

Melt half of the butter in the skillet over high heat, add the mushrooms and brown them 4 min. Add the drained carrots and broccoli, salt, pepper, stir 1 min, then tip everything onto a plate.

In the mixing bowl, beat the 2 eggs with a pinch of salt and pepper. Add the cream cheese in small pieces and stir without trying to make it totally smooth.

Wipe out the skillet, melt the rest of the butter over medium heat and pour in the eggs. Let them set 2 min, pulling the edges toward the center, then cover 1 min over low heat so the top fully sets.

Spread all the cooked veggies over one half of the omelet, then fold the other half over. Leave it 1 min over low heat.

Cut the omelet in half and set each portion on a plate. Add the lamb's lettuce on the side and sprinkle with the chopped walnuts.