Ingredients:

• 300gr of fresh spinach leaves
• 2 tbsp of butter
• 5 eggs
• 8 cherry tomatoes cut in quartered
• 100gr of Feta Cheese crumbled
• Pepper to taste

Method:

• Wash the spinach well under plenty of running water and shake off most of the water.
• Place the spinach in a saucepan with only the water which remains clinging to the leaves.
• Cover the pan and cook over a medium-high heat for 5 minutes, shaking the pan from time to time.
• Remove from the pan into a strainer and squeeze out as much water as possible.
• Chop into smaller pieces and set aside.
• Melt the butter in a large frying pan over high heat.
• Beat the eggs well in a small bowl and pour them into the pan with the hot butter and cook for 1 minute.
• Move the eggs around with a fork so that the uncooked runny parts reach the bottom of the pan, lifting the set parts if necessary.
• Reduce the heat to medium then sprinkle the spinach, tomatoes, and feta cheese over the eggs.
• Season to taste with plenty of black pepper and continue to cook until the omelette has set, and the cheese has melted.
• Fold the omelette in half and slide onto a plate.
• Serve immediately and it can be accompanied with fried bacon or sausages, sliced tomatoes or anything else you wish.