2 Tbsp. grated Parmigiano-Reggiano cheese
2 large eggs
1 Tbsp. cold water
1 tsp. light olive oil
1 tsp. unsalted butter
Freshly ground pepper
Butter for the pan
Optional extras - vegetables in season - asparagus, tomato, mushrooms, finely diced and sauteed onion/shallots
Step 2: Using fork, beat eggs, water and 3 or 4 grinds pepper just until egg yolks and whites are combined. Set aside.
Step 3: Set omelette pan or skillet with 7-inch bottom over medium-high heat for 1 minute. Coat pan lightly with butter add oil and butter, lifting and swirling pan to coat lower sides. When butter stops foaming, pour in eggs.
Step 4: Using flexible spatula, push edges of set egg toward center of pan so unset eggs flow out. When top of omelette still has some unset egg in center, slide pan off heat. Sprinkle on cheese. With handle toward you, arrange spinach across center of omelette.
Step 5: Returning pan to heat with handle toward you, immediately use spatula to fold third of omelette near you over center. Lift, jerk sharply and tilt pan away from you so omelette slides forward. Using spatula, roll omelette over and slide it onto plate with seam side down. Serve immediately.
There are very little carbs in this recipe and would be added if you chose to have the omelette with toast/bread, fruit/juice etc.