Crack the eggs into a bowl, season with pepper and whisk. Stir in the baby spinach and cheddar cheese.

Heat the olive oil in a small non-stick skillet over medium heat and swirl to coat.

Pour in the egg mixture. Swirl the pan to evenly coat the base with the eggs. Using a spatula, lift the cooked egg and allow uncooked egg to flow underneath. Cook the egg mixture for about 3 minutes, until partially set. Flip with a spatula and cook for a further 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or until done to your liking.

Once cooked, fold omelet in half and serve with warm toast.