Spinach and feta

2 eggs
handful of spinach
feta
babaganoush or hummus to serve
za’atar spice

cook spinach in a cast iron fry pan, mix eggs in a bowel before pouring over spinach and sprinkle feta over the top. For this omelette I like to keep it flat, so the top cooks I place a lid on and cook for a few minutes
serve with dips and za’atar spices

Cheddar and chives

Aged cheddar
chives
2 eggs

chop the chives and grate cheddar or if its at room temp you can also crumble the cheddar
mix eggs and pour into a cast iron pan, sprinkle chives and cheddar then fold onto itself
I like to serve this dish with some heirloom tomatoes and a really nice extra virgin olive oil

Pro Tips
to avoid the omelette getting stuck, heat the pan till its really hot, then turn it down once you have started cooking, an amazing chef I met in Spain told me this and I haven’t looked back since
I prefer an English aged cheddar, I suggest the aged cheese because it stands out a bit more than the egg and goes so well with chives