Cheese And Herb Omelet - cooking recipe

Ingredients

4 None eggs
1/4 cup chopped mixed fresh herbs
2 tbsp butter
1/3 cup grated Cheddar cheese
1 cup baby spinach leaves
1/4 cup sliced sun-dried tomatoes (optional)
None None Thick toast, crispy prosciutto, to serve

Preparation

Whisk eggs and herbs in a medium bowl until well combined. Season to taste.
Melt a little butter in an omelet pan. Pour in a quarter of egg mixture. It should start to set around the edge almost immediately. Using a spatula, pull the edge of the omelet away from the side of the pan, allowing uncooked mixture to run underneath and cook.
When egg mixture no longer runs freely, top with 1/4 each of the cheese, spinach leaves and tomatoes.
Fold omelet in half to cover filling; slide onto plate. Serve hot with toast and prosciutto. Repeat with remaining egg mixture and filling.