Ingredients:

• 4 large eggs
• 1 cup fresh spinach (firmly packed)
• 1 small onion
• 2 tablespoons milk (use almond milk for a lighter option)
• 1 clove of garlic
• salt and pepper to taste
• 1 tablespoon of olive oil or butter for cooking
• Grated cheese (optional, choose a low-fat cheese for a healthier version)

Prepare your ingredients:

Wash the spinach and trim the stems if they are too thick. Drain well.
Peel and finely chop the onion and garlic.

Cook the spinach:

Heat olive oil or butter in a frying pan over medium heat.
Add the chopped onion and sweat until transparent.
Add the garlic and cook until fragrant, for about 1 minute.
Stir in the spinach and cook until softened and tender, between 2-3 minutes. Season with salt and pepper. Set spinach aside on a plate.

Beat the eggs:

In a bowl, crack the eggs and add the milk, salt and pepper. Beat until the ingredients are thoroughly blended.

Start cooking:

In the same pan, add a little more olive oil or butter if necessary and bring to medium heat.
Pour the egg mixture into the pan. Cook without stirring for 1 minute.
Evenly scatter the cooked spinach over half the omelette.
If you're using cheese, sprinkle it over the spinach.
When the omelette starts to set, but there's still some liquid on top, gently fold the other half over the spinach.

Finishing touches:

Let the omelette cook for another 1-2 minutes, until it's set but still fluffy.
Adjust the seasoning with salt and pepper to taste.
Slide the omelette onto a plate and serve immediately, with a slice of wholemeal bread or a few cherry tomatoes for a balanced breakfast.