Artichoke and Spinach Omelette

Ingredients

• Olive oil (1 tablespoon)
• Black pepper (to taste)
• Salt (to taste)
• Cheddar cheese (1/2 cup, shredded)
• Fresh spinach (2 cups, packed)
• Artichoke hearts (1 cup, canned or frozen, drained and chopped)
• Eggs (4 large)

Instructions

1. In a mixing bowl, beat the eggs with a pinch of salt and black pepper until well combined and slightly frothy.
2. Heat the olive oil in a non-stick skillet over medium heat. Make sure the oil coats the bottom of the pan evenly.
3. Add the chopped artichoke hearts and fresh spinach to the skillet. Sauté for about 3-4 minutes, stirring frequently, until the spinach is wilted and the artichokes are heated through.
4. Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Tilt the pan to ensure the eggs cover the vegetables completely.
5. Cook the omelette for 2-3 minutes, or until the edges start to set and the bottom is lightly browned.
6. Sprinkle the shredded cheddar cheese over one half of the omelette. Allow it to melt slightly.
7. Gently fold the other half of the omelette over the cheese using a spatula.
8. Continue to cook for another 2-3 minutes, or until the cheese is fully melted and the omelette is cooked through but still soft in the center.
9. Slide the omelette onto a plate and serve hot, garnished with a sprinkle of freshly cracked black pepper if desired.