Prep: 1. Chop basil and spinach. 2. Grate cheese Make: 1. For each omelet: Heat 1/4 of the oil in a nonstick skillet over medium high. 2. Whisk eggs with salt and pepper. 3. Pour 1/4 of whisked eggs in pan, reduce heat to medium and continue to cook over until eggs begin to set, but not cooked through, ~3 minutes (eggs will continue cooking off the heat). 4. Top half of the omelet with chopped basil, spinach, and cheese. 5. Fold, reduce heat to low and cook until basil and spinach are warmed through and cheese is melted, about 1 minute. Repeat with remaining eggs.