Preheat a small frying pan or omelette pan on a medium high heat.

Lightly whisk 3 eggs in a bowl. Season.

Add a few glugs of oil to the pan. Add eggs and cook for about 30 seconds. If they’re sizzling too rapidly, turn the heat down.

After 30 seconds gently bring the cooked edges of the egg into the centre and let the raw egg flow out to the edges.

Top with half the ricotta and parmesan. When the egg is mostly cooked and set (about 1minute or a little longer), slide the omelette onto your plate, folding in half as you go.

Repeat with remaining ingredients to make the second omelette.

Serve with baby spinach on the side.