3 eggs plus 1 egg white, beaten
10g organic butter
2 medium sized mushrooms, sliced
3 medium sized broccoli florets, finely chopped
30g bell pepper, finely chopped
2 spring onions, finely chopped
Himalayan sea salt to season
Handful baby leaf spinach, roughly chopped
10g low fat cheddar cheese, grated
Break the eggs and whites into a jug and beat with a fork and season well.
Melt half of the butter in a non-stick frying pan over a medium heat and add all of the chopped vegetables except for the spinach.
Sauté for 5 minutes, until softened. Remove from heat and set aside.
Remove any bits from the pan.
Melt the remaining butter. Pour the eggs into the pan.
Cook gently for around 3-4 minutes until the edges of the mixture start to crisp.
When the centre of the omelette starts to firm up, add the spinach over the entire omelette. Then carefully add the other vegetables on top of the spinach, so that it wilts. Cook for around 1-2 minutes.
Add the cheese. Using a wooden slice fold the omelette in half. Remove the omelette from the pan and serve.
Any leftovers can be kept in the fridge for up to 3 days.