1 tbsp extra virgin olive oil
1 cup chopped spinach
1 tsp chopped fresh basil
1 avocado, thinly sliced
Ground black pepper
Beat the eggs until frothy.
Heat the oil in an oven-proof frying pan over a medium heat and add the eggs, ensuring the pan is evenly coated with egg.
When the egg is almost set, layer the spinach over half of the omlette, sprinkle the basil and pepper on the other half and fold one half over the other.
Place under a medium hot grill until puffed and browning on top.
Divide between two plates and garnish with sliced avocado.