Omelette aux Fines Herbes with Sautéed Spinach and Quinoa

Whisk the eggs in a bowl with a pinch of sea salt, freshly ground black pepper, and the finely minced fresh herbs until just combined but not overly frothy.

In a small non-stick pan, sauté the spinach over medium heat until just wilted. Remove and set aside.

In the same pan, heat a light misting of oil and pour in the egg mixture. Using a fork, move the eggs in small circular motions while shaking the pan, creating tiny curds. Once the bottom is set but the top is still slightly creamy (baveuse), arrange the sautéed spinach across the center.

Carefully roll or fold the omelette and slide onto a warm plate. Serve alongside the warm, fluffy cooked quinoa for a substantial, protein-rich morning start. Garnish with an extra sprinkle of chives.