Spinach omelet with toast

Quickly rinse the spinach under cold water to remove any dirt. Drain it well, squeezing it in your hands. Roughly chop it on the cutting board with the knife.

Cut the bread into two thick slices. Heat the skillet over medium heat with no fat. Add the slices and toast them 2 min per side until lightly golden. Set them aside on a plate.

Put the skillet back over medium heat with the oil. Add the chopped spinach and cook for 2 min, stirring often, until tender. Season lightly with salt and pepper.

In the medium bowl, beat the 4 eggs with a fork. Season generously with salt and pepper. Spread the beaten eggs over the spinach in the skillet.

Cook the omelet over low heat for 3 min without touching it, until the edges start to set. Then, with a spatula, fold one side toward the center to make a half-moon. Cook for 1 min more.

Slide the omelet out of the skillet onto a plate. Serve right away with the toasted bread.