Veggie Omelette

Ingredients

• eggs3
• mushroom50g, sliced
• spinach30g
• cheddar cheese30g, grated
• red pepper0.5, diced

Method

1. Crack 3 eggs into a bowl, add a pinch of salt and pepper, and whisk with a fork for 20-30 seconds until fully blended with no streaks of white.
2. Heat a small non-stick frying pan (about 20cm) over medium heat with a teaspoon of oil or butter. Add the sliced mushroom and diced red pepper and cook for 2-3 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
3. Add the spinach and stir for 30-60 seconds until just wilted.
4. Pour the whisked eggs over the vegetables, tilting the pan so they spread evenly. Cook undisturbed for about 1 minute until the edges start to set.
5. Sprinkle the grated cheddar over one half. Using a spatula, gently lift the edges and tilt the pan so uncooked egg runs underneath. When the surface is mostly set but still slightly glossy (about 2-3 minutes total), fold the omelette in half over the cheese.
6. Cook for a further 30-60 seconds, then slide onto a plate and serve immediately.