Heat a medium frying pan on a medium high heat. Mix eggs with a pinch of salt in a small bowl.

Add 1 TABLESPOON of the butter to the warm pan. Allow it to melt and coat the bottom. Add the eggs and reduce heat to medium. Cook gently until the eggs are just set and no longer runny.

Tip omelette out onto a plate. I try and roll or halve it as I tip it out. But don’t get to caught up about it.

Return the pan to the heat and increase the temp to high. Add spinach and cook, stirring for a few minutes or until spinach has wilted slightly but there are still some whole leaves. Pile spinach onto the plate next to the omelette.

Return the pan to the heat again. Add remaining 2 TABLESPOONS butter and allow it to melt and simmer. Cook until the butter has gone deeply golden brown. Listen for when it stops sizzling (when all the moisture has cooked out). It can be hard to see the colour so scoop some butter up into a spoon to check. When I think it’s brown enough I always cook it for a little longer just to be sure. The darker the more flavour.

When the butter smells amazing and looks deeply browned, remove pan from the heat. Add walnuts and apple cider vinegar to the hot pan. Stir well and then pour the butter mixture over your omelette and spinach. Eat ASAP.