Instructions

1. In a medium bowl, crack the eggs and beat them with a pinch of salt and freshly ground black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat, ensuring the oil coats the entire surface.
3. Add the chopped spinach and diced tomatoes to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the spinach wilts and the tomatoes soften, releasing their juices.
4. Pour the beaten eggs evenly over the sautéed spinach and tomatoes, tilting the skillet to distribute the eggs if necessary.
5. Allow the omelette to cook undisturbed for 2-3 minutes, or until the edges start to set and the center is slightly runny.
6. Sprinkle the shredded cheddar cheese evenly over one half of the omelette.
7. Using a spatula, carefully fold the omelette in half, covering the cheese. Cook for an additional 1-2 minutes, or until the cheese is melted and the omelette is cooked through but still tender.
8. Slide the omelette onto a plate and serve hot, garnished with additional black pepper or fresh herbs if desired.