Prep the spinach. Rinse and pat dry. If the leaves are large, give them a quick chop. Removing extra water helps prevent a watery omelette.

Beat the eggs. Crack 2–3 eggs into a bowl. Add a pinch of salt, pepper, and 1 tablespoon of water or cream for extra tenderness. Whisk until the mixture is smooth and slightly frothy.

Heat the pan. Place an 8–10 inch nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon of butter or olive oil and let it melt and coat the surface evenly.

Wilt the spinach. Add the spinach to the skillet with a small pinch of salt. Sauté for 1–2 minutes until wilted. If using garlic or onion, add it now and cook for 20–30 seconds until fragrant. Transfer the spinach to a plate and wipe out any excess moisture from the pan.

Cook the eggs. Add a little more fat if needed. Pour in the beaten eggs. Let them sit undisturbed for 15–20 seconds, then gently push the edges toward the center with a spatula, allowing uncooked egg to flow to the edges.

Add the filling. When the eggs are mostly set but still glossy on top, spoon the spinach over one half. Sprinkle cheese and any herbs over the spinach. Keep the other half mostly bare for easy folding.

Fold and finish. Use your spatula to fold the empty half over the filling. Cook another 20–40 seconds on low heat to melt the cheese. If you like, flip the omelette carefully and cook 10–15 seconds more.

Season and serve. Slide onto a plate. Finish with a crack of pepper, a pinch of red pepper flakes, or a drizzle of hot sauce. Serve hot.