In a pan, sauté the spinach with salt and pepper until wilted. This should take about 2-3 minutes. Remove from heat and set aside.

In a bowl, whisk the eggs until well blended. Pour into the skillet over medium heat. Once the edges start to set, spread the sautéed spinach over half of the omelette. Add cream cheese and cheddar cheese on top of the spinach. Cook for another 2-3 minutes until the cheese melts and the omelette is fully set.

Serve your omelette hot, optionally garnished with fresh herbs or a sprinkle of extra cheese. It pairs beautifully with toasted bread or a simple salad. Store any leftovers in an airtight container in the fridge for up to 2 days.