Omelette aux Fines Herbes with Sautéed Spinach and Toasted Quinoa

Whisk the eggs in a small bowl with a pinch of sea salt, freshly cracked black pepper, and the finely minced fines herbes.

Heat a non-stick skillet over medium-low heat. Add the quinoa to a dry pan to lightly toast for 2 minutes until nutty. Remove from the pan.

In the same skillet, add the fresh spinach. Sauté briefly for 1-2 minutes until just wilted, then season with a squeeze of fresh lemon juice; set aside.

Increase heat to medium. Add a tiny swipe of butter or oil (if needed) to the pan, pour in the egg mixture. Using a heat-resistant spatula, gently shake the pan while swirling the eggs.

Once the edges are set but the center remains slightly creamy (baveuse), fold the omelette into a tight cylinder.

Plate immediately alongside the warm spinach and toasted quinoa. Garnish with a few extra fresh herbs and a final pinch of fleur de sel.