Easy Spinach & Pepper Omelette

Ingredients

4 eggs

A good handful of spinach, roughly torn

8 cherry tomatoes, halved

½ orange or yellow pepper, chopped

A few fresh chives, roughly chopped

Some fresh chopped parsley or coriander

1 teaspoon olive oil

Black pepper to taste

Method

1. Warm a frying pan over medium heat, add the olive oil, and cook the chopped pepper for 3–4 minutes until softened.
2. Meanwhile, crack the eggs into a bowl, whisk well, season with black pepper, and stir in the parsley or coriander.
3. Pour the eggs into the pan, tilting so they spread evenly. Scatter the tomato halves on top and cook until the base is set but the top is still slightly soft.
4. Sprinkle over the spinach and chives. Loosen the edges gently with a spatula, fold the omelette in half, and cook for another minute or two until golden underneath.
5. Slide the omelette onto a plate and enjoy straight away.

Serving suggestion

This omelette is lovely on its own, but you can pair it with a slice of buttered toast, some avocado on the side, or a crisp little salad to make it a more filling meal.