Leek & Spinach Skillet Omelette with Feta

Heat the olive oil in a large nonstick skillet over medium heat.

Add the sliced leeks and sauté for about 5 minutes, stirring occasionally, until soft and lightly translucent.

Season the leeks with a pinch of salt and black pepper.

Add the spinach and cook for 3–4 minutes, just until wilted and well combined with the leeks.

In a bowl, crack the eggs, season lightly with salt and pepper, and whisk until smooth and well blended.

Reduce the heat to low. Pour the beaten eggs evenly over the vegetables.

Cover the pan and cook gently until the eggs are just set and tender.

If using feta, sprinkle it over the omelette during the final minutes of cooking, allowing it to soften and lightly melt.

Remove from heat and serve warm, straight from the pan or gently folded.