What you'll need

Serves 2

• 4 large eggs
• 100g feta cheese (crumbled)
• 6 slices of lean cooked bacon (diced, all visible fat removed before cooking)
• 200g baby spinach
• 2 teaspoons olive oil
• 20g button mushrooms

The easy bit

1. Break eggs into a bowl and whisk together.
2. Add some oil to a frying pan, heat gently for 1 minute then add the egg mixture. When the omelette is nearly set, add the spinach, mushrooms, bacon and the feta cheese and cook for a further minute.
3. Fold omelette and serve with tomato salad drizzled with balsamic vinegar.