Cheese And Herb Omelet

• 4 None eggs
• 1/4 cup chopped mixed fresh herbs
• 2 tbsp butter
• 1/3 cup grated Cheddar cheese
• 1 cup baby spinach leaves
• 1/4 cup sliced sun-dried tomatoes (optional)
• None None Thick toast, crispy prosciutto, to serve

1. Whisk eggs and herbs in a medium bowl until well combined. Season to taste.
2. Melt a little butter in an omelet pan. Pour in a quarter of egg mixture. It should start to set around the edge almost immediately. Using a spatula, pull the edge of the omelet away from the side of the pan, allowing uncooked mixture to run underneath and cook.
3. When egg mixture no longer runs freely, top with 1/4 each of the cheese, spinach leaves and tomatoes.
4. Fold omelet in half to cover filling; slide onto plate. Serve hot with toast and prosciutto. Repeat with remaining egg mixture and filling.

eggs, herbs, butter, cheddar cheese, baby spinach leaves, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/37392 (may not work)