1 tsp olive oil
2 eggs, beaten
1 tomato, chopped
10g cheddar cheese, grated
80g baby spinach
1. In a non-stick pan, heat the olive oil and sauté tomato, sweetcorn, and spinach until the sweetcorn has warmed through and the spinach has wilted (about 3mins). While that is cooking, whisk the eggs.
2. Once the spinach has wilted set the vegetables aside. Add the eggs to the pan. Move the pan around so the eggs coat the bottom of the pan.
3. Once the egg has just set, add the veg to half of the omelette and grated cheese, and using a spatula, fold the other half over. Cook for another minute or so.