Breakfast

Spinach and feta omelette with tomatoes

Golden brown omelette filled with spinach, feta and tomatoes, garnished with chives.

Instructions

1. Whisk eggs with salt and pepper.
2. Wash spinach and spin dry. Halve the cherry tomatoes.
3. Heat the butter in a non-stick pan, let the spinach collapse briefly, add the tomatoes and season with salt and pepper. Remove from pan.
4. Add some fresh butter to the pan, pour in the beaten eggs and let them slowly set over medium heat.
5. Place the spinach-feta-tomato mixture on one half of the omelet and fold the other half over it.
6. Sprinkle with freshly chopped chives and serve.