Preparation
Wash the spinach well and cook it, preferably steamed.
While you're waiting for the spinach to cook, prepare the rest of the vegetables. Wash the onion, cherry tomatoes and coriander very well. Set the coriander aside. Peel and chop the onion into small pieces and slice the tomatoes.
Pour the olive oil into a non-stick frying pan, add the onion and bring to a simmer.
Beat the eggs in a bowl. Add the tomatoes and spinach, season with salt and pepper, to taste, and add to the pan. Leave to cook. Turn the omelette over and cook for a little longer. Then fold into half-moons.
When ready, serve, garnishing with coriander if desired.
