• 5 mushrooms, sliced
• Large handful of fresh baby spinach leaves
• 20g Feta, crumbled
• 2 tsp rapeseed oil
• u00bd a red pepper, deseeded and sliced
• u00bd a red onion, chopped
• 2 eggs, beaten
• 1 tbsp milk
• Salt and black pepper

Heat the oil in a non-stick pan over a medium-high heat. Add the pepper, onion and mushrooms and cook for 2-3 minutes, stirring frequently. Stir in the spinach and cook for another 1-2 minutes until wilted. Transfer the vegetables to a bowl and set aside.
In a jug, beat the eggs with the milk and some salt and pepper until well combined. Return the same pan to a medium heat. Pour the egg mixture into the pan.
Tilt the pan back and forth rapidly over heat, allowing the eggs to spread evenly over the bottom of the pan as they thicken. Cook until the bottom is lightly browned.
Place the vegetables over half of the omelette and crumble over the Feta. Use a spatula to fold the omelette over the vegetables. Slide the omelette onto a plate and serve immediately.