Loaded Spinach Omelette

In a bowl, crack and beat the eggs. Season with salt and pepper.

Halve the avocado, remove the skin with a spoon, then cut it into slices.

In a hot pan, drizzle with olive oil and cook the spinach for 3 minutes (keep a handful for plating). Add it to the beaten eggs.

In the same pan, melt a knob of butter, then cook the omelette for 6 minutes. You can cover the pan with a lid to speed up cooking.

Top the omelette with the remaining fresh spinach leaves, crumbled feta, sliced avocado and pesto. Fold the omelette, then add a few seasoned fresh spinach leaves on the side if you have some left. It's ready!