Mean Green Omelette

and how...

4   Large Eggs
1 tbsp 15 ml   Butter
0.25 cup 60 ml   Fresh Spinach, washed and torn
0.25 cup 60 ml   Chopped Parsely
0.25 cup 60 ml   Fresh Chevre, or feta
2 tbsp 30 ml   Aged cheese (pecorino, paremegiano, cheddar etc..)
  Dried herbs/salt/pepper (smatterings)
1. Break eggs into mixing bowl and add a tablespoon or two of cold water. Roughly mix eggs together.

2. Heat butter in a pan and pour in the egg mixture. Lift the edges of the eggs gently with a spatula as they cook as to allow the runny egg underneath.

3. Once eggs are almost done (cooked underneath, just slightly shiny on top), add the torn spinach, chopped parsely, chevre and second cheese, as well as a dash of pepper, salt and herbs. Cover the pan with a large lid to melt the cheese.