Spinach and feta omelette

Ingredients

• 3 large eggs
• 2 large handfuls of baby spinach
• 1 oz/30 g feta, crumbled
• 1 small tomato, chopped
• 1 teaspoon olive oil
• Black pepper

Method

1. Beat the eggs with a pinch of pepper.
2. Heat the oil in a non-stick pan over medium heat. Add the spinach and stir for one minute until it wilts.
3. Pour in the eggs. As the edges set, pull them toward the center with a spatula and tilt the pan so raw egg fills the gaps.
4. When the top is just set, scatter the feta and tomato over one half.
5. Fold the omelette over and slide it onto a plate.