Spinach omelet with ham and pine nuts

Wash and blanch the spinach and set aside.

In a frying pan add a splash of EVOO and sauté the onion well poached almost to the point of caramelization when it is golden brown getting a honey color, add the ham and pine nuts, sauté everything together and add the spinach.

In a bowl, beat 6 to 8 eggs well. When I make this omelet, I separate the yolks from the whites and whip them to stiff peaks to make it fluffier and then add the yolks and mix carefully.

When the eggs are beaten, add the ingredients and make the omelet in a frying pan with a dash of EVOO.