A simple omelette transformed into a meal for two with herbs, spinach and tangy goats’ cheese.
Whisk the eggs in a bowl and season well. Tear the thyme and basil leaves and add to the egg.
Melt the butter in a non-stick pan. Add the spinach and cook for about one minute until the leaves soften. Add the spinach to the bowl with the eggs.
Place a thin slice of butter in the pan. When it starts to sizzle add the eggs. Add the sliced goats’ cheese and rosemary and cook on a low to moderate heat.
Preheat the grill on a high setting.
After six minutes of frying, finish under the grill until golden on top and serve.
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