• 1 tbsp extra virgin olive oil
  • 4 eggs, beaten
  • 2 cups baby spinach
  • 1 tsp fresh basil, finely chopped
  • Freshly ground black pepper
  • 1 avocado, sliced
  1. Heat the olive oil in a small skillet over medium heat. Add the beaten eggs and tilt the pan to spread them out evenly over the hot pan.
  2. When the eggs are almost set, place the spinach on one side, sprinkle with basil and pepper and fold in half. Reduce the heat to low, cover, and simmer for one minute.
  3. Slide the omelet onto a plate and top with sliced avocado. Serve hot