Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.

Heat a drizzle of oil in a non-stick frying pan over medium heat.

Add the spinach to the pan and cook until wilted, stirring occasionally.

Pour the whisked eggs over the spinach, ensuring the mixture covers the base of the pan evenly.

Scatter the cheese evenly over the egg mixture.

Halve the cherry tomatoes and arrange them on one side of the omelette.

Cook until the edges begin to set, then gently fold the omelette in half using a spatula.

Continue to cook for another 1-2 minutes until the omelette is fully set and the cheese has melted.

Transfer the omelette to a plate and serve immediately.