Instructions:
Prep the Spinach: In a non-stick skillet over medium heat, add a teaspoon of olive oil. Add the spinach and sauté until just wilted, about 1-2 minutes. Remove the spinach from the skillet and set aside.
Beat the Eggs: In a bowl, crack the eggs and beat them with a fork or whisk until well-mixed. Season with salt, pepper, and a pinch of nutmeg if using.
Cook the Omelet: Heat the remaining olive oil in the same skillet over medium heat. Pour the beaten eggs into the skillet. Tilt the pan to ensure the eggs evenly coat the bottom.
Add Fillings: As the eggs begin to set, spread the wilted spinach evenly over one-half of the omelet. Sprinkle the shredded cheese on top of the spinach.
Fold and Serve: Once the eggs are set but still slightly runny on top, use a spatula to carefully fold the omelet in half, enclosing the spinach and cheese. Let it cook for another minute or so until the cheese melts.
Enjoy: Slide the omelet onto a plate. Optionally, you can garnish with additional cheese or fresh herbs. Serve immediately.