In a bowl, whisk the eggs with double cream, chopped parsley, dill, salt, and ground black pepper
Heat the olive oil in a frying pan over medium heat
Pour the egg mixture
Cook, with a lid, for a few minutes
Lower the heat and continue to cook until the egg mixture cooks through
Add crumbled feta cheese and sliced tomato to one side of the omelette
Fold the omelette
Serve the omelette on a plate with spinach
Enjoy!
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