Method

1. Heat a small non-stick frying pan over medium heat and add one teaspoon of olive oil. Sauté the mushrooms for 2–3 minutes until softened. Add the tomatoes and spinach and cook for another 1–2 minutes, until the spinach wilts and any excess moisture evaporates. Spread the vegetables evenly in the pan.
2. In a bowl, crack the eggs and whisk until well combined. Season with a small pinch of salt and pepper.
3. Pour the beaten eggs over the cooked vegetables, tilting the pan to spread the mixture evenly. Reduce heat to low.
4. Let the omelette cook for 3–4 minutes, or until mostly set. Gently lift one side with a spatula and fold it over. Cook for another 1–2 minutes, or until the centre is cooked through and the cheese is melted.
5. Slide the omelette onto a plate and serve warm.