Mediterranean Spinach and Sheeps Milk Cheese Omelette

Ingredients

• 2 large eggs
• 0.5 cup baby spinach leaves
• 1 tablespoon sheeps milk cheese
• 1 teaspoon light olive oil
• 1 pinch sea salt
• 1 pinch coarsely ground pepper
• 0.25 teaspoon basil

Instructions

1. 1Thoroughly wash the baby spinach leaves and pat them dry. Crumble the sheeps milk cheese.
2. 2In a small bowl, whisk the eggs vigorously until they are light and frothy. Season the whisked eggs with a pinch of sea salt and coarsely ground pepper.
3. 3Heat the light olive oil in an 8-inch non-stick frying pan over medium heat. Add the baby spinach leaves and cook for 1-2 minutes, or until just wilted. Remove the spinach from the pan and set aside.
4. 4Return the pan to medium heat. If necessary, add another tiny drop of light olive oil. Pour the whisked egg mixture into the hot pan, tilting the pan to evenly coat the bottom.
5. 5As the edges of the omelette begin to set, but the center is still slightly runny, sprinkle the wilted spinach, crumbled sheeps milk cheese, and Basil over one half of the omelette.
6. 6Once the omelette is mostly set but still moist on top, carefully fold the empty half over the filled half using a spatula. Cook for another 30 seconds to 1 minute, or until the cheese is slightly melted and the omelette is cooked to your desired doneness.
7. 7Carefully slide the omelette onto a plate and serve immediately, folded in half to showcase the filling.