Method

1. Heat 1 teaspoon of olive oil in a non-stick fry pan over medium heat. Add mushrooms and onion, cook for approximately 5 minutes or until soft and golden. Season with salt and pepper. Stir in spinach until wilted. Transfer mixture to a plate.
2. In a bowl, whisk eggs with milk until frothy.
3. Add 1 teaspoon of olive oil to non-stick fry pan over medium-low heat. Pour in egg mixture. Stir gently with a spatula, pulling edges inward and swirling pan to cook evenly.
4. Once eggs are mostly set but still glossy, add the veggie mix and cheese to one side. Fold omelette over and slide onto plate. To meet fibre requirements, serve with one slice of low carb toast.