Wash spinach in cold water and cut off tough stalks or you can use thawed frozen spinach either one squeeze out excess moisture and dry with a kitchen towel.

Sauté the shallots and spinach in butter in a heavy-bottomed pan for about five minutes.

Season with salt and pepper and nutmeg.

Keep the spinach mixture warm.

Beat the eggs lightly with a little seasoning of salt and pepper.

Melt a little more butter in the pan, and add the beaten eggs. Allow them to set a little, then gradually ease them away from the edges using a broad spatula and working your way round the pan. Gently ease the spatula beneath the omelette to ensure it is not stuck to the pan.

Add the spinach and shallots to the omelette before rolling the omelette out onto a warm plate.