Simple ingredients, but big on flavor.
2 tablespoons unsalted butter, divided1 pound fresh Savoy spinach, thoroughly washed, or 10 ounces defrosted frozen spinach In a medium bowl, season eggs with salt and pepper, then whisk until homogeneous and frothy. Set aside.
Transfer cooked spinach to paper towel-lined plate, roll up in the towels, and squeeze gently to extract any additional excess moisture; discard paper towels and any accumulated liquid. Transfer hot spinach to bowl with cheese. Sprinkle spinach and cheese mixture over half of omelette, remove from heat, cover, and let omelette sit until mostly or fully cooked through on top , about 1 minute.
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