Spinach & Herb Omelette

60g spinach

4 medium eggs

2 tbsp semi skimmed milk

1 tbsp olive oil

1 tbsp chopped parsley

1 tbsp chopped basil

Wash and chop the spinach leaves and don’t dry.

Crack eggs into a bowl, add the milk and herbs. Whisk the eggs until all ingredients are incorporated.

Heat a pan, add the spinach and wait until the leaves wilt then remove.

Poor in the olive oil into a pan and ensure it covers. On a medium heat pour in the egg mixture. Tilt the pan to evenly spread the eggs.

When the omelette starts to set add the spinach on top. Once it’s set cut into two and serve.