Ingredients (4 servings)
2/3 cup cream
4 small tomatoes, chopped
1 cup grated cheese
1 cup baby spinach
Preheat grill to high. Whisk together 2 eggs and 2 tablespoons cream. Season to taste with salt and pepper.
Melt 1 teaspoon of butter in a small non-stick frying pan on medium heat. Pour in egg mixture and cook for 2-3 mins until base is set. Scatter over quarter of the tomato and ¼ cup of cheese. Place under hot grill for 2 mins until puffed and golden. Scatter over ¼ cup baby spinach, fold omelette in half and serve.
Repeat with remaining ingredients to make 4 individual omelettes.