Spinach and fresh goat cheese omelet

Wash the spinach and spin it dry. Peel and finely mince the garlic clove. Crumble the 150 g of fresh goat cheese and split it into two equal piles of 75 g.

Crack the 4 eggs into the mixing bowl, add a pinch of salt and pepper, then beat with a fork until smooth.

Heat 0.5 tbsp of olive oil in the skillet over medium heat, add the garlic for 30 seconds, then the 470 g of spinach. Stir until it's wilted and the water cooks off.

Tip the spinach onto the plate, season lightly with salt and add pepper. Wipe out the skillet with a paper towel if it's really wet, then put it back over low heat.

Put the spinach back in the hot skillet and spread it out. Pour the beaten eggs over it and cook over low heat without touching until the edges are set.

When the bottom is set but the top is still a little runny, sprinkle the omelet with the first half of the cheese, so 75 g. Cover and leave it 1 min so the eggs are fully set.

With the spatula, fold the omelet in half over the cheese, without flipping it. Cut it in two and put it on the plates, then sprinkle with the other half of the cheese, so 75 g.