1 tbs. olive oil
4 rashers of bacon, cut into lardons
8 cherry tomatoes
2 large handfuls of spinach
¼ cup cream
Pinch of salt
1 avocado, cut in half
Heat oil in a medium non-stick pan and sauté the bacon until golden brown, add the cherry tomatoes cook for 30 seconds before adding the spinach. As soon as the spinach wilts (10 seconds) remove from the pan.
Crack the eggs into a bowl and lightly whisk with milk and salt. Pour all of the egg mix into the pan and swirl around once so it covers the base of the pan. Once it just sets, bring in the sides with a spatula and swirl again.
Cook for 1-2 minutes on a low heat. Fold the omelette carefully and then slide out of the pan.
Eat as is or serve with toast and avocado.