Mexican Spinach Omelette

Instructions

1. 1

   Crack the 8 large eggs into a bowl, add salt and pepper to taste, and whisk until well combined.

2. 2

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

3. 3

   Add 1/2 cup of chopped onions and 1 diced jalapeño to the skillet. Sauté until the onions are translucent.

4. 4

   Add 2 cups of fresh spinach to the skillet and cook until wilted.

5. 5

   Stir in 1 cup of diced tomatoes and 1/4 cup of chopped cilantro. Cook for another 2 minutes.

6. 6

   Pour the whisked eggs over the vegetable mixture in the skillet.

7. 7

   Allow the eggs to cook undisturbed for a few minutes until they start to set around the edges.

8. 8

   Sprinkle 1/2 cup of shredded cheddar cheese over the top of the omelette.

9. 9

   Using a spatula, gently fold the omelette in half and continue to cook until the cheese is melted and the eggs are fully set.

10. 10

    Slide the omelette onto a plate, garnish with additional cilantro if desired, and serve hot.