Vegie omelette

Step 1
In a medium bowl, beat the eggs with 1 tablespoon water until combined.

Step 2
Lightly grease a medium frying pan with olive oil and heat over medium heat. Add the onion, mushrooms, tomato, capsicum and spinach and cook, stirring, for 2-3 minutes, until starting to soften. Add the garlic and cook for 30 seconds or until fragrant. Push the vegetables into one half of the pan.

Step 3
Pour the egg mixture over the vegetables and swirl around the pan to coat.

Step 4
Sprinkle the cheese over the vegetables. Season with pepper. Cook for 2-3 mins or until the egg is almost set.

Step 5
Use a spatula to fold the egg half over the vegetables, and cook for a further 1 minute or until the egg is set. Gently transfer to a serving plate.

Serving suggestion: serve with a slice of whole grain toast and avocado.

Food safety tip: if you are packing leftovers for lunch, eggs need to be kept cold so pack an ice brick.