Baked Greek omelette

Instructions

1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Whisk the eggs with 2 tbsp each of parsley and dill, a pinch of sea salt and freshly ground black pepper.
2. Mist a 23cm ovenproof nonstick pan with cooking spray, add half the spinach and cook for 2 minutes until wilted. Pour over the egg mixture and top with the olives, tomatoes and feta. Transfer to the oven and bake for 18-20 minutes until the omelette is set and slightly risen.
3. Toss together the remaining spinach, red onion and balsamic vinegar. Serve with the omelette, sliced into wedges and sprinkled with the remaining herbs.