Place a large, heavy-bottomed, nonstick frying pan over a medium heat. Add the butter and let it melt.

Chop the spinach using a large knife, then add to the frying pan. Stir and cook until the spinach has wilted.

Whisk the eggs, cheese and a good grinding of black pepper together in a bowl. Once the spinach has wilted and you see no more water in the pan, then add the egg mixture.

Using a rubber spatula, keep moving the eggs around the pan ensuring to keep scrapping the mixture off from the base of the pan to eliminate the risk of an unwanted flaky texture.

Once the eggs are cooked all the way through, transfer to a plate and serve.