Savory Spinach & Salmon Omelette

In a bowl, whisk the organic eggs until well blended.

Heat olive oil in a non-stick pan over medium heat.

Add fresh spinach and sauté until wilted.

Pour the eggs over the spinach, then add the canned salmon and cherry tomatoes.

Cook until the edges are set, then gently fold the omelette in half.

Sprinkle feta cheese on top and let it melt slightly.

Serve with whole grain toast.