Take fresh spinach leaves, wash, and chop the spinach leaves and keep them aside.
Now, take two separate bowls and crack an egg in it. Separate egg whites from the egg yolks and keep them in separate bowls.
Repeat the process of Separating egg whites and yolks in two separate bowls. After that, add salt to taste in the egg-white bowl.
With the help of a whisk or electric beater whisk egg whites to soft frothy peaks.
When the egg whites form a soft frothy texture like the one shown in the picture below, keep it aside. Now, take hold of the egg yolks
and whisk them too. Add the egg yolks in the frothy egg white and mix them with a spoon. In a pan add one tablespoon of olive oil and allow the oil to heat.
Add spring onion/green onions, green chilies, ginger in the pan and saute on medium heat for a minute.
Now, add previously chopped spinach, crushed black pepper in the pan and cook for few minutes on low heat. Now, mix spinach in the egg bowl (that contains whisked egg white and yolk) and pour it in the pan.
Mix it well, add crushed black pepper and top it with coriander leaves.
Add a tablespoon of olive oil along the edges of the pan over the pan and then cover and cook the omelette. After 5 minutes, take off the lid
Now, in the half part of the omelet add grated cheddar cheese. Add few more thin slices of sharp cheddar cheese on top of the omelet.
Cover and cook further for few more minutes till the eggs cook through. Fold the omelet and cook more if eggs are still undercooked. If the omelet is done slide the omelet on to a plate and serves hot.