Cooking Instructions

• Wash the spinach thoroughly and dry it in a salad spinner. Trim any long stems.
• Crack the eggs into a bowl, season with salt and pepper and beat with a fork until foamy.
• Heat a dry frying pan over medium heat. Add the spinach, season with salt and a grating of nutmeg and toss in the pan until wilted. Scrape it into another bowl and wipe the pan with a kitchen towel.
• Add the butter to the pan and turn the heat up. When it’s foaming, pour in the eggs. Scrape the mix gently into the middle, tilting the pan so the runny egg from the surface runs underneath. Turn the heat down.
• Scatter the spinach over the omelette and sprinkle the cheese. When the surface looks largely set, fold the omelette in half with a palette knife. Turn it over to the other side for a few seconds and slide onto a plate.