Classic French omelette with spinach, tomato and feta

How to make it

1. 1

   Finely dice the tomato and thinly slice the spring onion.

2. 2

   Heat the olive oil in a non-stick pan over medium heat. Quickly sauté the spring onion and spinach for about 1 minute until the spinach has wilted. Remove from the pan and set aside.

3. 3

   Lightly whisk 3 whole eggs and 2 egg whites with salt and black pepper in a bowl. Don't overwhisk — the yolk and white should only just combine.

4. 4

   Turn the heat down to low/medium and pour the egg mixture into the pan.

5. 5

   Use a spatula to gently draw the set egg from the edges towards the centre so the runny egg flows out to the edges.

6. 6

   When the omelette is almost set but still glossy on top, scatter the sautéed spinach, diced tomato and crumbled feta over one half.

7. 7

   Fold the other half over the filling and slide the omelette onto a plate. Finish with a little freshly ground black pepper.