Instructions

1. In a medium bowl, crack the eggs and whisk them together with the salt and black pepper until fully combined and slightly frothy.
2. In a non-stick skillet, heat the butter over medium heat until melted and bubbly.
3. Add the chopped spinach to the skillet and sauté for about 2 minutes, or until wilted and tender.
4. Gently fold in the crab meat and cook for an additional 2 minutes, allowing the flavors to meld.
5. Pour the beaten eggs over the spinach and crab mixture, ensuring an even distribution.
6. As the edges start to set, use a spatula to gently lift the edges of the omelette and tilt the pan to allow the uncooked egg to flow to the edges.
7. Once the omelette is mostly set but still slightly runny on top, sprinkle the shredded cheddar cheese over one half of the omelette.
8. Carefully fold the omelette in half over the cheese and cover the skillet with a lid.
9. Cook for another 2 minutes, or until the cheese is melted and the omelette is fully cooked through.
10. Slide the omelette onto a plate, cut in half if desired, and serve hot with a garnish of fresh herbs or a light salad.