Instructions

1. In a bowl, beat the eggs with salt and freshly ground black pepper until well combined.
2. Heat the extra virgin olive oil in a non-stick skillet over medium heat.
3. Add the chopped fresh spinach to the skillet and sauté until wilted. This should take about 2 minutes.
4. Pour the beaten eggs over the spinach, ensuring it spreads evenly across the skillet. Let it cook undisturbed for about a minute until it begins to set around the edges.
5. Sprinkle the shredded cheddar cheese evenly over the eggs. Continue to cook until the cheese begins to melt.
6. Using a spatula, carefully fold the omelette in half. Allow it to cook for another 2-3 minutes, ensuring the cheese is fully melted and the eggs are cooked to your liking.
7. Gently slide the omelette onto a plate. Serve hot, garnished with additional cheddar cheese or fresh herbs if desired.