Spinach omelette

Crack the eggs into a bowl, season with pepper and whisk. Stir in the baby spinach.

Heat the olive oil in a small non-stick frying pan over medium heat and swirl to coat.

Pour in the egg mixture. Swirl the pan to evenly coat the base with the eggs. Using a spatula, lift the cooked egg and allow uncooked egg to flow underneath. Cook the egg mixture for about 3 minutes, until partially set. Flip with a spatula and cook for a further 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or until done to your liking. 

Once cooked, fold omelette in half and serve with sliced tomato and cucumber to the side.

TIP: If you have Dairy units to spare, add 25 g shredded reduced-fat cheddar cheese to the egg and spinach mixture.