Spinach and Cheese Omelette

Step 1

In a small bowl, whisk the 3 eggs with 0.25 tsp salt and 0.25 tsp black pepper until the yolks and whites are fully combined, about 30 seconds.

Step 2

Heat a 9 inch nonstick skillet over medium heat and melt the 1 tbsp butter, tilting the pan to coat the bottom evenly.

Step 3

Add the 1 cup spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Spread the spinach evenly over the pan.

Step 4

Pour the beaten eggs over the spinach. Let them set without stirring for 1 minute, then gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow underneath.

Step 5

When the eggs are mostly set but still slightly runny on top, sprinkle the 0.5 cup cheddar cheese over one half of the omelette.

Step 6

Fold the other half over the cheese with the spatula. Cook for 1 more minute until the cheese melts and the omelette is golden, then slide onto a plate.

Step 7

Top with the 1 sliced tomato and 2 tbsp chopped basil before serving.