2 British lion eggs
100g bag of baby spinach, washed
30g feta cheese, diced fairly small
1 tbsp toasted pine nuts
1 dessert spoon olive oil or coconut oil
Heat the oil in a small non-stick frying pan
Add the spinach and allow it to wilt in the heat of the pan – this will take about 3 minutes.
Add the beaten eggs and mix everything around in the pan.
As soon as the eggs start to set tip in the feta cheese and the pine nuts. Continue turning everything around in the pan for a minute or so.
Leave the pan on the heat until the outside is starting to go a golden brown colour.
Place a plate over the pan and hold it down securely. Lift the pan and turn it over so that the omelette is on the plate.
Slide the omelette back into the pan and cook the other side, then serve when ready.