Instructions

1. Put 2 handfuls of spinach into a blender. Add the garlic, eggs, cayenne or nutmeg then season with salt & pepper. Blitz for a few seconds.
2. Heat an oiled pancake or non-stick frying pan. Pour in half of the mixture and tilt the pan so as to spread it out evenly.
3. When the egg is no longer runny, scatter the grated cheese over it. Put the lid on and turn the heat down. Cook for a couple of minutes, until the egg is cooked through and the cheese has started to melt.
4. Finely chop one spring onion and scatter over half of the omelette together with one handful of spinach.
5. Gently fold the omelette in half and cook for another minute or so. When the spinach has wilted and cheese is bubbling, it’s ready to serve.
6. Repeat the above to make the second omelette with the remaining egg mixture, spinach and spring onion.
7. Serve immediately.