Step 1

Soak the eggs in warm tap water for a few minutes to bring them to room temperature (this allows for the omelette to cook faster and more evenly.)

Step 2

In the bowl of a food processor pulse the fresh herbs and spinach until finely chopped.

Step 3

Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.

Step 4

In a non-stick omelet or crêpe pan, melt a pat of butter or spoonful of coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.

Step 5

When the butter is just beginning to brown, add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.

Step 6

Cook just until the egg is set (this should only take a minute or two). It’s done when the edges are dry and the top is just set.

Step 7

Run a spatula around the edges and lift slightly to loosen it from the pan.

Step 8

Repeat with remaining egg mixture.

Step 9

Plate and fill with salad greens and crumbled cheese (if using), folding half of the omelette over the filling.